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Red Bell Pepper Infused Rum
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Red Bell Pepper Infused Rum

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.
Servings 1 liter
Author Brandon Matzek

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.