Of the many infusions I’ve made over the years, I’ll have to say that Red Bell Pepper Infused Rum is definitely a favorite. First, the infusion only takes 24 hours and requires minimal chopping. How easy is that? Second, the aroma that wafts up out of the jar post-infusion is un. real. Bell pepper and rum really are a match made in culinary heaven. I’ve already made one killer cocktail with this rum (coming soon on KK), and I’m looking forward to experimenting more over the next few weeks. Bell Pepper Rum and Diet Coke? Bell Pepper Daiquiris? Bell Pepper Dark and Stormy? The possibilities!! What are some of your favorite rum drinks? Share below plus get the recipe for Red Bell Pepper Infused Rum.
- 2 red bell peppers
- 1 liter golden rum (I used Flor de Cana)
- Remove the stem, seeds and ribs from red bell peppers and discard. Slice bell peppers into long, thin strips. Place sliced peppers in a large, airtight container then pour in the rum. Seal the lid and store in a cool, dark spot for 24 hours.
- After 24 hours, strain infused rum through a medium mesh basket strainer into a clean bottle or container. Discard solids. Store in the refrigerator.
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