|Rhum Arrange - Just like with everything starts with good ingredients|
Opt for good quality rum, and fresh good quality ingredients
Rhum Arrangé is basically flavouring a rum with a melange of flavours. It can really be anything: from herbs, to fruits, to vanilla, and even spices or a combination / mixture of those. While rum is good on its own, an arrangé is way more interesting. Think of it this way, a tomato is excellent on its own, but it just becomes way more interesting when dressed and accompanied by salad. A rum arrangé is also an interesting choice for Apéritifs and/or digestifs. Apéritifs are an excellent way to entice the appetite at the beginning of a meal. So instead of serving the classical amuse bouche, why not pass around a shot of Rhum Arrangé instead? Or to end a meal as a digestif?
To make a Rhum Arrangé, you first want to think of flavours and combinations. It is worth mentioning here that as with anything, it all starts with good ingredients. A good quality rum will make all the difference to the final product, and so will good quality fruits and flavourings. so opt for the best ingredients possible.
There are classic combinations that are known to go very well together such as...
Classic Flavour Combinations
- Vanilla & Pineapple
- Banana & Coconut
- Coconut & Pineapple
- Orange & cloves
- Orange & Strawberries...
But there are other combinations, less obvious but make for an interesting arrangé ...
More Interesting Flavour combinations
- Figs and Cinnamon
- Lemon Leaf & Rosemary
- Ashta (Zatte) & Vanilla
- Tamarind and Vanilla
- Guava & allspice...
The choice is yours, but since you are offering something new, then you might as well go for a combination that is interesting. I, however, for the purpose of this post will give you the recipe of a classic combination simply because its ingredients are very accessible everywhere. Feel free to change around, if you have access to more interesting ingredients.
|Giveaways to make your own infused rum (see end of this post)|
Another thing to take into consideration is that infusions take a while for the flavours to develop. Therefore you will have to leave your rum infusion for months and sometimes up to a year to macerate before consumption. This makes it all the more special, so you can serve them at special occasions, and even bottle them in a fancy looking bottle and gift them to friends and family...
It is very important to know that you must use glass bottles, and never attempt rum infusions in plastic, or any other disposable material!
(Pineapple & Vanilla Infused Rum)
1 liter good quality white rum (preferably double distilled)
1 medium well ripe pineapple
2 vanilla beans, split in half lengthwise
2-3 tbsp sugar syrup (preferably cane syrup)
Pour the rum into a bottle that can be sealed airtight (a large jar or any airtight bottle will work).
Peel the pineapple and remove the eyes. You are free to decide how you want to chop the pineapple, you can either slice it, quarter or chop it into rough chunks.
Add your pineapple to the rum in the bottle, then add the split vanilla beans and seal the bottle well.
Leave the mixture to macerate for 4-6 months. After the 6 months have passed, add the cane syrup and leave to macerate for 2 weeks extra. After which the rum is ready to serve.
Serve, straight in shot glasses (no ice, no mixers), as a digestif.
Rum infusions are so interesting and very special to serve your guests. Do give this a try, and you will see how you will be making it very often. I have brought you 3 giveaways from Chamarel rum distillery in Mauritius. These giveaways are 3 Rum infusion packets, which you can use to make your own infused rum (see the giveaways here). Make sure to read this link and find out how you can enter the draw, and hopefully you will win one of these giveaways.
- Mauritius - Rums & Rhumerie de Cahamarel
- Mauritius - L'aventure du Sucre (the Sugar Adventure)
- Mauritius - La Route du The (the tea route)
- Mauritius - The introduction
- For photos of Mauritius, check out the albums on my facebook page 'Gastronomy by Dima Sharif
Come back again soon for more,
& Remember good things must never be rushed, Good things must always simmer or macerate ;)