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Recipe for Spiced Rum
Spiced Rum is big right now, and you may want to try making your own. Cinnamon, cloves and nutmeg, all common in the Caribbean, are the proper spices to use. Recipes are entirely based on the tastes of the person mixing it, so you can experiment, adding spices and then letting it steep for up to a week, then straining out any solid matter and deciding if you like the taste.
Working on such a recipe is also a good excuse to drink large quantities of rum.
If you are in a bit of a hurry, you can also produce your own spiced rum by gently heating 2 tablespoons of brown sugar with one tablespoon of water. When the mixture is a warm liquid with no visible grains, add your spices and continue heating just until they are thoroughly absorbed. Add to your rum.
Recipe for Grog
People wishing to be “authentic” may wish to create some grog. While the grog has been used as a term for nearly any type of liquor, it was in fact a specific drink with a specific name. A British naval officer, Admiral Vernon, called “Old Grog” for wearing an old grosgrain coat, realized in 1740 that giving sailors a pint of liquor every day and then expecting them to do dangerous and technical work was a bad idea. He therefor ordered that the rum ration should be cut with 3 parts of water, and added the daily ration of lime juice (intended to prevent scurvy) to the mix. The recipe is as follows:
½ cup rum, 1 ½ cups water, 2 tablespoons lime juice. Mix together. Drink this every day and I guarantee you won’t get scurvy.
Many of the pirate drinks were mixed together well in advance and then kept for some special occasion – plain rum being just fine for everyday drinking. Below are a couple of such recipes.
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3 replies since 10/3/2020, 18:24 16 views
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