Post #783671 by Prikli Pear on Mon, Feb 5, 2018 8:42 PM

Nice to see the discussion picking up. Infusion is super-easy, but personally, my interest lies in more exotic flavors not easily incorporated into cocktails otherwise. Hence, jackfruit was a natural choice. It'd be easy to do peach or pear or blackberries, but those are already common. In a few years I'll have persimmon and (hopefully) improved paw paw trees producing fruit. These might be better suited to muddling or syrups than infusions, but you can bet I'll be experimenting. I'm also hoping to get some dwarf papaya and mango trees for the patio. No telling where this will lead me.

And now that I've successfully infused a cheap rum with impressive results, I'm inclined to try a Cruzan or Don Q so I can have a side-by-side comparison. I suspect the jackfruit will overwhelm most of the nuance that differentiates these light rums, but I could be wrong. We shall see.