DIY

Issue No. 127 —

Red Bell Pepper Infused Rum

It nev­er hurts to think ahead. Warmer months are just around the cor­ner. If you’re any­thing like me you’ve prob­a­bly had your fair share of bour­bon. Not that bour­bon will ever be replaced, but it’s about time to start think­ing rum drinks. This red bell pep­per infused rum is quite pos­si­bly the eas­i­est and one of the most reward­ing infu­sions you can make. It’ll only take 24 hours to infuse and the result is a culi­nary epiphany that’ll have your guests pleas­ant­ly surprised.

Red Bell Pepper Infused Rum

Pho­to by Kitchen Konfidence

Recipe

  • 1 red bell pepper
  • 1 liter gold­en rum (I use Flor de Cana)
  1. Remove the stems, seeds and ribs from the pepper.
  2. Slice the pep­per into long, thin slices.
  3. Place the pep­per slices into a large, air tight con­tain­er and pour in the rum.
  4. Seal and store in a cool, dark spot for 24 hours. 
  5. Strain the infused rum into a ster­il­ized bot­tle

I use this rum in a cock­tail I cre­at­ed for the Nicaraguan restau­rant La Fin­ca y El Mar called El Come­di­ante. But feel free to get cre­ative and exper­i­ment. That’s half the fun.

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