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