Monday, 9 February 2015

Globe-cooking recipe : Rhum arrangé (Infused rum) (Jamaica)

As we had friends over for dinner at the weekend, it was the perfect time to try out the Jamaican infused rum that we'd made a few weeks ago.

In the Jamaican-themed Kitchen Trotter box, there was a sachet of herbs to add to a bottle of white rum. It is a heady mix of cardamom, ginger, mace, cola, quinquina, tonka, star aniseed, lemongrass, black cumin, licorice, woodruff, bitter almond oil and bigarade.

You empty the contents of the sachet into a bottle of white rum.

Add some sugar syrup and leave to infuse for a few weeks. Filter out the herbs then serve over lime wedges with extra sugar syrup or use in cocktails. The herbs give the rum a lovely flavour - you could make your own mix using any whole spices you like, including vanilla, cloves and even chillis, if you're brave !

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If you want some more Jamaican delights, how about Jerk Chicken with Mango Salsa


  1. I'm not a rum drinker as such, but I love to add it to cakes. How did it taste after infusing? Did you like it?

    1. It was very strong so I drowned it in orange juice but it did give it a really interesting flavour :)

  2. oooh I like this idea. I like rum as a mixer and this would add a different taste to the drink