The autumn is setting in … Halloween, bonfire night, Thanksgiving and Christmas on the horizon, and our thoughts have turned to warming spices in The Baa at Thyme. Flavoured alcohols are appearing on shop shelves in readiness for the season, but making your own is easy and so very satisfying.
So this month’s cocktail is an autumnal classic and we have included a delicious homemade spiced rum recipe too. You can adjust the spicing to suit your taste perhaps adding a whole vanilla pod, orange peel (excluding the bitter white pith) or for a really Christmassy taste cranberries or cloves.
Ingredients for the spiced rum (makes approx. 1 litre):
- 800 ml aged blended rum such as Mount Gay Eclipse
- 150 ml extra aged rum such as Havana 7 year old
- 10 g fresh thyme leaves
- 5 g crushed all spice berries
- 5 g crushed black peppercorns
- 2 g mace blades
- 1 g grated nutmeg
- 1 small cinnamon stick
- 3 star anise blades
- 2 g salt
- 50 ml Pedro Ximenez sherry or similar
- 50 g sugar (again adjust to taste)
Method for the spiced rum:
- Pour the rums, spices and seasoning into a kilner or mason jar and secure with tight lid.
- Allow to macerate in a dark place for two weeks.
- Strain through muslin/cheesecloth.
- Sweeten the spirit with the sherry and sugar to taste.
Ingredients for the Hot Buttered Spiced Rum:
- 1 sugar cube
- 150 ml hot water
- 50 ml homemade spiced rum
- 15 g unsalted butter
- Nutmeg for grating
- Cinnamon stick
Method for the Hot Buttered Spiced Rum:
- Warm a heat-proof glass before pouring in the water, to avoid the glass cracking.
- Dissolve the sugar cube in the hot water (use two sugar lumps if you have a sweet-tooth).
- Add your homemade spiced rum.
- Stir in the unsalted butter to melt.
- Garnish with a grating of nutmeg and a cinnamon stick as a stirrer.
BOOK THE NEXT
'Cocktails, Cordials & Infusions' class
Saturday 11th November