Post #783660 by MadDogMike on Mon, Feb 5, 2018 1:31 PM

Very cool Prickli Pear! When you make your infusion this Spring be sure you use the feijoa (pineapple guava) and not feijoada (Brazilian beans and rice) :lol:

Saw a recipe posted for a Thai Spiced Rum. A bit ambitious but I want to try it soon.

2 bottles (750ml each) El Dorado 5 or similar rum
6x2 inch piece of grapefruit peel
5x1.5 inch piece of orange peel
Peel from 1/2 medium lemon
Peel from 1/2 medium lime
4 pairs of Keffir lime leaves, torn
5/8 oz galangal, unpeeled
Center stalk of lemongrass, cut and beaten plus one leaf
10 mixed peppercorns (4 green, 3 black, 3 red), crushed
1 vanilla bean, split and scraped
6 allspice berries, crushed
2 med cinnamon sticks
1 star anise pod
Pinch saffron
4 coriander seeds, crushed
Sprig of mint, expressed
2 T Myers rum
1/4 t crushed red pepper
1/4 t orange blossom water
6 whole cloves, crushed
1/2 oz ginger, unpeeled

Let sit for 1-2 weeks in a cool, dark place. Shake regularly and taste occasionally. When flavor has reached desired intensity, strain.