Sous Vide Spiced Rum

(45)

Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Spiced rum is great, but it's so much more satisfying when you've created it yourself! This rum is great on the rocks, combined with a mixer, or made into a cocktail. It uses vanilla, orange peel, cinnamon and a number of other spices to make a rum with some serious depth of flavor. 
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Ingredients for 10

  • 1 375 ml bottle rum

  • 1 vanilla bean, split lengthwise

  • 2 whole cloves

  • 1/2 a cinnamon stick

  • 2 whole black peppercorns

  • 1/2 piece star anise

  • 2 3-inch strips fresh orange zest (zest only - no white pith)

Directions

  • Step 1

    Combine all of the ingredients in a bag, squeeze the air out of the bag (you don't have to get all of the air out - just the bulk of it), fold the edges over a few times and then clip to your water bath – cook sous vide at 153F/67C for 2 hours.

    • Finishing Steps

    • Step 0

      When it’s done, transfer the bag to an ice bath to cool, then strain and transfer back to the bottle.

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158 F / 70 C Recipe Temp
Recipe Time
Prep Time