Sweet Rum Infused with Autumn Spices

Day One

3/4 cup freshly squeezed orange juice

1 Pint Jamaican Dark Rum

Zest of one orange

Zest of one lemon

1/8 cup freshly squeezed lemon juice

1 Cinnamon stick

1.5″ piece of Ginger, sliced

1/7 tsp grated Nutmeg

7 Cloves

After the infusion period

1 Bottle (750ml) White wine

2 Tbsp Honey

420g White granulated sugara

Step 1. Take all the ingredients listed in ‘Day One’ and place them into a glass 

jar. Store the jar in a dark place for a full week taking it out once a day to give it 

a gentle shake.

Juice note: The juice quantities are what I got from squeezing the one large 

orange and lemon after I zested them. As fruits differ in size and juice quantities 

please make sure to measure your own juice for consistency’s sake.

Zest note: If you’re not sure what zest is I’ve posted a photo above to show it as 

the finely grated skin of citrus fruits that excludes the bitter white pith. I have a 

zesting tool that I use all the time (pictured above next to the lemon) but it’s also 

possible to use a cheese grater to get the job done.

Spices note: It’s important to use whole spices rather than their powdered 

versions because you want your liqueur to end up as clear as possible. It’s more 

difficult to filter out powdered spices than whole ones but if you only have 

powders and don’t mind some haziness then go ahead and use them.

Step 2. Strain the liquid through a muslin or jelly-bag at least twice if not three

times. Your aim is to remove as much of the ‘bits’ as possible. Leave your final

filtered liquid in a jar to settle for at least a few hours and preferably overnight. If

 you have a jar that has a spout, like the tea infuser I use, it will make the final

step easier.

Step 3. Place the entire bottle of white wine into a sauce pan and heat on low

until the wine is just warm. Do not bring it to a simmer or you’ll lose alcohol to

heat and evaporation. When warm, take the wine off the hob and then stir in the

honey and the sugar until it’s completely dissolved. Allow the wine to cool to

room temperature.

Wine Note: I’ve used an inexpensive Chardonnay in this recipe but probably any

 light flavoured white wine will do.

Step 4. Gently pour the infused rum into the sugared wine leaving as much of the

 sediment in the container as possible. Though not harmful, this residue of fruit

and spices will be unsightly and can cloud your liqueur.

Step 5. Pour your Shrub into clean, sterilised bottles, store them in a dark place, 

and allow them to mature for a week before serving. This week helps to clear the 

alcohol but also adds mellows out the flavour but if you can’t wait that long go 

ahead and have a sneaky sample. Due to the fresh juice used in this recipe, try to 

use your final alcohol within four to six weeks. Refrigeration will also help to 

prolong the shelf-life.