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Prep 30 mins
Cook 15 mins
I've had this recipe for years and it comes from "The Caribbean Pantry Cookbook" by Steven Raichlen. It is best if made and stored a few weeks to a month, but can be drank right away. But be patient and let it age. My husband calls it 'nectar of the Gods'. It takes a little time to prep but worth it I assure you. Do not substitute ground spices, it will not turn out the same at all.
- Wash the fruits and remove the zest in strips, avoiding the white pith.
- Combine the zests, cinnamon sticks, cloves, allspice, vanilla beans, 2 cups of sugar, and 2 cups of water in a large heavy saucepan.
- Bring to a gentle boil, then reduce heat to lowest possible setting. Let the ingredients infuse for 30 minutes.
- Strain the syrup into a large mixing bowl.
- Combine the remaining 1 cup sugar and 1/2 cup water in the same large saucepan.
- Cover the pan and bring mixture to a boil. Uncover the pan and cook the mixture over high heat until it turns golden brown or caramelizes -about 5 minutes.
- Remove the pan from the heat and let cool 5 minutes.
- Add 1 cup of rum to the caramel. BE CAREFUL -the mixture may splatter. When the splatter has subsided, return the pan to low heat stirring with a wooden spoon until the caramel has dissolved into the rum.
- Add the caramel mixture and remaining rum to the syrup. (I found a large jar like you see in deli's for pickles I use for this). Whisk or in my case, shake the mixture. Pour into clean bottles or containers. Place in a cool dark place and allow to age. It will keep indefinitely.
- I put this is pretty decorative bottles like you see for salad dressing and give as Christmas gifts. I had an uproar the one year I didn't make it.
- Servings and yield are approximate, but about 2 gallons I'd guess. This is something you drink like a cordial or as a sipper. It is very strong!
Excellent Recipe! We made it for Christmas Gifts (3 gallons of it) for more and a repat this year! It takes some time but it's worth it!
takes some time to make it, but it is reallly good. definatly worth it. and it just gets better the longer you let it sit. great recipe