Rhum Vanille

Cheri 911's Note:

Enjoy over ice or straight. The end result should taste of sweet vanilla-flavor with a mild rum bite. From parrotheadcookbook.com

• Total Time: 720 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 720 hrs

Ingredients:

Yield: 1 bottle

• 1 (750 ml) bottle dark rum , doesn't need to be top shelf
• 3 vanilla beans
• ½ cup simple syrup , mixture

Directions:

1. Make Simple Syrup Mixture - combine equal parts of water to sugar in a non-reactive sauce pan. Boil until sugar has dissolved in the water. Remove syrup from heal and let cool to room temperature. Note: You may substitute vanilla sugar for plain sugar if you like.
2. Cut vanilla bean in half lengthwise. Make sure they vanilla beans are fat, pliable pods that feel heavy. Avoid using brittle or dried up beans.
3. Pour off ½ cup of rum from bottle and save in different container for future use.
4. Add cut vanilla beans into bottle.
5. Pour in Simple Syrup Mixture to bottle.
6. Let mixture sit for at least one month. The flavor will continue to get better with age.

Reviews

[Freddie Jaye]

It's just coming up on the 30-day mark, and the rum is luscious. I made a few minor changes: I used Gosling's Black Seal rum; although it is NOT a spiced rum, it contains notes of cinnamon, cloves and molasses. I made the syrup double-strength (twice as much sugar as water), and so removed only a quarter-cup of rum. You get the same level of sweetness, but with a bit more punch. This stuff is really, really good.