In a recent day trip to the south of France, I bought some rhum agricole of Martinique and I was tempted from the first moment to follow working on the rhum arrangés. My first experience was a rhum arrangé sugar cane, vanilla and raisins and now I want to try some more fruity and because I was able to pick some apples directly from the tree…I wanted to do something with apple…and what could work well with apples? Of course: Cinnamon.
I don’t know how could be the final result of it, but I think it could be similar to an apple pie…a very rummy apple pie…Yes, I think it could be great!!!!
The rum used was a Rhum Agricole of Martinique Dillon with 55% of alcohol.
After putting all the ingredients in the bottle I think I’ll have to wait about 2-3 months and let the elements make their work inside the bottle, the periodic tasting of the rum will decide when it will be ready.
- 500 ml Rhum Agricole de Martinique Dillon 55%
- 2-3 Apples
- 1 vanilla bean
- 2 Cinnamon sticks
- 30 gr Raw Sugar
- Cut the apples in small pieces (without the piths) that can enter inside the rum bottle.
- Make a cut longwise the vanilla bean.
- Add the apples, vanilla bean, sugar and cinnamon sticks inside the bottle.
- Add the rhum.
- Close the bottle.
- Let it rest in a dry place without direct sunlight for about 2-3 months, shaking it often.
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