Limoncello and spiced rum

My latest two batches of liqueurs were limoncello and spiced rum. The limoncello comes from this recipe.  The spiced rum is based on this, but I have modified it.

Spiced Rum:

  • 2 cups gold rum
  • 1 tsp vanilla extract
  • 1/2 cup sugar syrup
  • 1/2 peel of an orange
  • 1/2 peel of a lemon
  • 2 inches ginger
  • pinch of nutmeg
  • pinch of cinnamon
  • pinch of cloves

Hit the ginger with a hammer or another heavy object to crack/crush it somewhat. Combine all ingredients in a jar and let sit for at least a week, or up to a month, before straining out solids.

Note on straining: For basically all liqueurs I do a two-pass system. First I use cheesecloth to get all large solids out. Next I use coffee filters to remove sediment. Going straight to the coffee filters technically works, but takes much longer than the two-step process.


About tandooritaco

This is a blog about food.
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2 Responses to Limoncello and spiced rum

  1. What kind of lemon do you recommend? Eureka? Lisbon? Meyer? Does it make any difference? Meyer lemons are sweeter and I was wondering if you had experimented with that to see how it affected the taste?

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