House Spiced Rum for Halloween
This takes 2 weeks to spice and is perfect with cider and pomegranate.
Per 750ml add:
1 med cinnamon stick (ceylon preferably)
1 blade mace
1/2 vanilla bean split
2 cloves
2-3 chunks of nutmeg
5 peppercorns
5 allspice berries
3 slices ginger
1 strip orange peel (no pith)
1/2 green cardamom pod
2 cacao nibs (omit if not using xo rum)
Shove it all in... i usually cut the ginger and orange in half.
After 18-24 hours remove cinnamon and orange peel. (Sooner if you use cassia stick, later if ceylon)
After 6 total days remove everything but vanilla pods.
After 2 total weeks remove vanilla pod.
Tiki your Halloween up with a:
Poisoned CIder!
3.5 oz Apple Cider
2 oz Spiced Rum
1.5 oz Pomegranate Juice
3/4 oz grenadine
1 dash edible gold glitter
Add everything to shaker and add ice.
Shake and strain into a goblet with fresh ice.
House Apple Cider
Quarter 10 apples and place in a stock pot.
Cover with at least 2 inches of water.
Stir in 3/4 cups organic cane sugar
1 Tablespoon fresh ground cinnamon AND allspice.
Boil it all on med-high uncovered for 1 hour.
Lower heat to low and cover. Cook for 2 more hours.
Strain it once through a seiv or chinoise and then again through a cheesecloth lined strainer.
Refrigerate if not using immediately.