DIY flavored rum with this easy recipe
Reminiscent of many a fun-filled holiday, this rum infusion is also a great accompaniment to a Thai curry, whether just over ice or as a long drink with soda. My absolute favorite is to shake it up with some mango purée – so delicious.
Makrut Lime, Lemongrass, and Ginger Infused Rum
- 1 handful makrut lime leaves
- 700 ml/ 23 ½ fl oz white rum
- 2 lemongrass stalks bruised
- 1 thumb ginger peeled and sliced
- Makes 700 ml (23 ½ fl oz)
- Takes 10 minutes, plus 6 days to infuse
- Put the makrut lime leaves in a sterilized 1 liter (34 fl oz) glass jar or bottle and pour over the rum. Seal the jar tightly and store in a cool, dark place for 3 days, gently shaking the jar occasionally to help infuse the flavors.
- After 3 days, add the lemongrass and sliced ginger to the rum. Seal and store for a further 3 days, to allow the rum to absorb the flavors.
- Strain the rum through a fine-mesh sieve into a large jug, and discard the solids. Strain again through a fine-mesh sieve lined with a muslin (cheesecloth) or a coffee filter. Transfer to one large or several smaller sterilized glass bottles and seal tightly.
- Mangosit Cocktail: Add 1 ¾ fl oz infused rum to a cocktail shaker with 5 fl oz mango pureé and top up with ice. Shake briefly, strain into a chilled cocktail glass and garnish with an edible violet.