Creating Infusions: Apple/Strawberry/Cinnamon Infused Amber Rum
This has become a big thing, especially with all of us bartenders, mixologists, and bar chefs out there - coming up with that next big combination that will WOW our customers. There are many “flavored” liquors out in the market today. Who says you have to get every flavor imaginable at the store when you can come up with something on your own?
In this segment of “Creating Infusions”, I show you just how easy it is. All you need are a few tools, containers, and let’s not forget about the booze! I was fortunate enough to have my beautiful friend and fellow bartender, Jess from Little City Grill in Kent, Ohio, join me in giving you some ideas you can even use the excess fruit for in this particular case.
As I mentioned to you when I showed you the taste test sample, using a 20 ounce mason jar to try out a flavor before making a batch, it is important not to go to the store and begin with a large quantity. You have to make sure the combination you are trying will infuse well with the liquor of choice. When I did the tester batch with this combination, I only let the rum sit for 72 hours before trying it out. When I tasted it, I realized that another 12 hours would be beneficial and felt comfortable enough to move forward with the full batch.
Here is how I did the infusion:
1. I cut Granny Smith green apples and fresh strawberries into small pieces and placed them into the container until it was filled about half way. I took two cinnamon sticks, broke them in two, then placed them with the fruit.
2. I then poured in the amber rum. For this, I did not use an overly expensive rum brand. Just the well variety. But, this is your choice on what type of rum to use. I used two liters. BE SURE TO KEEP THE BOTTLES!
3. I was sure to get a sealable container for the aging process. I sealed it and placed it into the refridgerator for the first 72 hours, making sure to agitate the batch by picking up the container and shaking it every once in a while during this time.
4. The last twelve hours, keeping the batch sealed, I took the batch out of the fridge and placed on the shelf at room temperature, agitating it more often since we were already seeing a break down of the contents in the rum.
5. At hour 84, it was time to strain the liquor, using a wire mesh strainer with a cheese cloth or coffee filter. This will take patience.
6. Once this is done, funnel the clean, and now flavored rum, back into the original bottles or a fancy serving container.
7. Enjoy!!
One interesting thing about any infusion is that the liquor still overrides the other flavors until you add a mix to them. Jess and I made simple drinks, using an ounce and a half of our new creation and adding orange juice in one and cranberry in the other, in an old fashioned, or double rocks, glass. Amazing how the notes from the fruit and cinnamon jumped out at us once we did this.
Jess did another incredible thing. She would take the fruit home and ended up making a homemade Sangria out of it, using some table wine and ginger ale. The left over fruit only tastes like rum. So I was a little hesitant about this idea. However, it was a hit at her gathering, and she can’t wait to make more!
We will be back with some more infusion ideas, so be ready! Cheers!
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