From Paul Knorr:
A few days ago, I posted a question in rec.food.drink regarding Spiced Rum, asking how it was made. Jennifer Harris answered, saying that it was basically just rum with vanilla extract. So I set out to test this, and I think that I now have a good recipe for spiced rum (much cheaper than buying it).
Place in bottle and shake. Requires no aging although it may need to settle after shaking.
I hope this makes another addition to your collection.
measurement (unless stated otherwise)
|1 cup = 8 ounces =
||1 quart = 32 ounces =
|1 tbsp (tablespoon) =
1/2 ounce = 15ml
||1 fifth = 25.6 ounces = 750ml|
|1 tsp (teaspoon) =
1/6 ounce = 5ml
||1 pint = 16 ounces =