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How To Make Spiced Rum: Part II

by | Recipe, Rum | 0 comments

For the recipe on how to make your own spiced rum check out my original post.


Two weeks ago. I showed you how to make your owned spiced rum.  Every day I’ve been turning my rum to maximize the flavor, and taking a little sample, well ok a big sample, to make sure the flavor was progressing nicely.

On the third day I took the cinnamon out of the bottle.  The cinnamon flavor had started to become very strong.  Looking back I should have taken out the cinnamon after a day or two because it wound up being a little too strong, but that is the fun of experimenting.

When the rum has a flavor that you like you need to stop the process of infusing the spices.  To stop the process you need to remove the spices.  The easiest way to do this is to carefully pour the rum out of the bottle into a pitcher.  You want to be careful to not break up the spices.  

Next, remove the spices from the bottle.  Then, rinse out the bottle thoroughly so all the sediment, from the spices, is cleaned out.  Using a coffee filter and a funnel filter the rum as you pour it back into the bottle.  This can be a bit of a slow process.  So, pour yourself a drink while you wait.

That’s it. Then, your rum is ready for sampling!

I made a daiquiri first with the rum.  To make a daiquiri add to your cocktail shaker:

  • 2 cups crushed ice
  • 2 oz rum
  • 1 oz fresh squeezed lime juice
  • 1/2 oz simple syrup

Shake the ingredients, and pour them into a chilled glass.  

A daiquiri is a great way to sample a new rum.  It really shows all of the great flavors that a rum has to offer.  Other cocktails can mask the flavor of the rum making it difficult to determine what the rum really tastes like.

After making the video I found that ginger ale goes really well with my spiced rum since it has a strong cinnamon flavor.  The cinnamon and ginger are a perfect match.

Enjoy your spiced rum!


For the recipe on how to make your own spiced rum check out my original post.


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