Infuse your favorite rum with the bounty of summer in this Triple Berry Infused Rum. Raspberries, blueberries and blackberries give plain white rum a summery makeover.
Ok folks, I am going to keep this short and sweet. Today has really kicked my butt! For months I have been playing around with infused alcohols, adding fruits, herbs and spices to make various concoctions. The flavor combos are infinite…Triple Berry Infused Rum #cocktails #rum #berries #infusions Click To Tweet
For this recipe add your berries to an airtight container more than big enough to hold a fifth of rum, about 36-40 ounces should be good. Pour the booze over the fruit and seal. Store in a cool dark place for at least a few days or up to two weeks. You will see the color leach out of the fruit over time, that is supposed to happen.
Once it has set the desired length of time, strain out the fruit and store the rum in an airtight container. Reserve the fruit, storing it in the refrigerator, for use in my Triple Berry Boozy Smoothie coming soon. It packs a real punch!Triple Berry Rum Spritzer #cocktail #rum #berries #summer Click To Tweet
For a refreshing cocktail prepare 1 cup simple syrup by adding 1 cup sugar and 1 cup water to a small sauce pan. Bring to a low boil, stirring until sugar the is dissolved. Remove from heat and cool completely. Mix 2 ounces Triple Berry Infused Rum with 1.5 ounces simple syrup and a squeeze of lemon in an ice filled glass. Top with sparkling water.
- 6 ounces raspberries
- 6 ounces blueberries
- 6 ounces blackberries
- 1 fifth quality white rum (25.6 ounces)
- Rinse berries throughly and add to a large, airtight container 45 ounces or bigger.
- Pour run over fruit.
- Seal container and store in a cool, dark place for at least 2 days or up to 2 weeks.
- Strain out berries and return rum to container. Seal and store until ready to use.
- Berries can be refrigerated for use in other recipes.