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.
Related recipes and articles:
Bell peppers add trendy zest to summer cocktails
How to core a pepper in about a second and a half
Rum meets hot pepper jelly meets fabulous! Now THIS is creative and I bet it could be just awesome in something like a bloody mary – or do the same with vodka. You are so creative!
Ooo that’s a great idea Averie!
Wow, I would never have thought of this, but I love the idea! We roast red peppers all the time, just love the flavor in everything….. can’t wait to try this, thanks!
Thanks Tiffany! Let me know what you think
I recently dove into the world of infusions myself and I must say, I really dig it. I’m curious about trying horseradish vodka. Do you have any expert advice for me?
Beautiful blog, by the way!
Thanks Sasha! For horseradish vodka, you’ll want to start with fresh horseradish root (not the jarred stuff). Peel the outer layer then shred the white insides. You’ll need about 1 cup of shredded horseradish per 750ml – 1 liter. Infused for just 24 to 48 hours (to taste). This vodka works very well in a bloody mary
Enjoy!
Can’t wait to try a red pepper dark & stormy, or a red pepper bloody mary like Averie suggested! delish!
What a glorious infusion! The color of those peppers makes me so eager to try this! Thank you for sharing with me. I found your blog through Brian (A Thought for Food) and I’m glad I did. Have a great weekend!
This is totally genius. I never would have thought to infuse rum with bell pepper! Thank you for the link love, too.
[...] dice la ricetta di KK, ma secondo me è meglio lasciare il peperone nel rum, così si conserva meglio ed a più [...]
[...] for the comedian) is your cocktail for this weekend. And the next few weekends. Made with Red Bell Pepper Rum, Ginger Syrup, lime, ginger ale, red wine and mint, this colorful cocktail is packed with flavor [...]
[...] 2 oz red bell pepper infused rum [...]
So have you tried it in anything else? Has it worked? I like the idea of a sweet, aged rum with the pepper boldness. Might work really well with a blanco or anejo tequila, as well.