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    Home / Recipes / Ingredient / Alcohol

    7 Aug 1, 2012 Alcohol  |   Jump to Recipe

    Red Bell Pepper Infused Rum

    Red Bell Pepper Infused Rum

    This post may contain affiliate links.

    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.

    Sliced Red Bell Pepper
    Sliced Red Bell Pepper

    Red Bell Pepper Infused Rum

    Red Bell Pepper Infused Rum

    by Brandon Matzek
    This recipe is courtesy of Josh Sullivan of Post Prohibition, a Baltimore-based movement that celebrates the craft of the cocktail. Josh enjoys creating well-balanced, artistic cocktails often featuring fresh, seasonal ingredients. If you have enjoyed this recipe, be sure to visit Post Prohibition for more cocktail inspiration.
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings 1 liter

    Ingredients
      

    • 2 red bell peppers
    • 1 liter golden rum (I used Flor de Cana)

    Instructions
     

    • 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.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Related recipes and articles:

    Beautiful Red Bell Cocktail

    How to core a pepper in about a second and a half

    Flor de Cana

    5 Vegetable Cocktails

    7
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Alcohol Tags: red bell pepper, rum

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      August 1, 2012 at 2:51 pm

      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!

      Reply
      • Brandon Matzek says

        August 3, 2012 at 8:28 am

        Ooo that’s a great idea Averie!

        Reply
    2. Tiffany says

      August 1, 2012 at 7:14 pm

      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!

      Reply
      • Brandon Matzek says

        August 3, 2012 at 8:28 am

        Thanks Tiffany! Let me know what you think 🙂

        Reply
    3. Sasha says

      August 3, 2012 at 7:41 am

      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!

      Reply
      • Brandon Matzek says

        August 3, 2012 at 8:32 am

        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!

        Reply
    4. Ann P says

      August 3, 2012 at 2:27 pm

      Can’t wait to try a red pepper dark & stormy, or a red pepper bloody mary like Averie suggested! delish!

      Reply
    5. Monet says

      August 3, 2012 at 9:05 pm

      5 stars
      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!

      Reply
    6. Cookie and Kate says

      August 6, 2012 at 6:49 pm

      This is totally genius. I never would have thought to infuse rum with bell pepper! Thank you for the link love, too.

      Reply
    7. Chad says

      December 9, 2012 at 1:05 pm

      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.

      Reply
    5 from 1 vote

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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