Rhum arrangé sugar cane, vanilla and raisins

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One of my hobbies is make experiments related with the mixology. After a long time working on experiments about bitters, I tried a new thing: rhum arrangé.

A long time ago I made my own spiced rum, but I never listen to talk about rhum arrangé, thanks to my tiki friend Helena Olsen I know more and more about it. I read a web who talks about rhum arrangé in french and some posts in La Confrérie du Rhum in Facebook, and I feel the necessity to do it by my own.

Rhum arrangé is a flavoured or infused kind of rum typical of the french caribbean islands and very popular between the french rum lovers. They make this homemade rums infusing rhum agricole with fruits, spices, roots,…with maceration times of a minimum of 1 month. This maceration times changes depending on the ingredients of the infusion, it’s not the same to infuse pepper than infuse apples, for example. Normally sugar or syrup is added to the infusion to make it more sweet because the rhums used normally are about the 50º.

For my experiment, I want to infuse sugar cane with the rhum and I think that vanilla and sultana raisins could work well and give it more flavor.

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I used a Rhum Agricole de Guadeloupe Bielle Marie-Galante with 59º of alcohol, and I didn’t use sugar or syrup, because I think that sugar cane will add the enough sugar to my rum.

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After putting all the ingredients in the bottle I think I’ll have to wait about 3-4 months and let the elements make their work inside the bottle, the periodic tasting of the rum  will decide when it will be ready. I  can’t wait for it!!!! :)

Rhum arrangé sugar cane, vanilla and raisins
 
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Ingredients
  • 600 ml Rhum Agricole de Guadeloupe Bielle Marie-Galante
  • 50g Sultana raisins
  • 1 vanilla bean
  • 150g of cutted and peeled sugar cane
Instructions
  1. Peel and cut the sugar cane in small pieces that can enter inside the rum bottle.
  2. Make a cut longwise the vanilla bean.
  3. Add the sugar cane, vanilla bean and raisins inside the bottle.
  4. Add the rhum.
  5. Close the bottle.
  6. Let it rest in a dry place without direct sunlight for about 3-4 months, shaking it often.

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This post is also available in: Spanish

Comments

  1. says

    Nice! very nice indeed! i wonder how it will taste? when i see the pics i feel like doing this flavor combo too! well, in the fall we can discuss the results of our rhum arrangès! :-)

    • Oriol Elias says

      I don’t know how it could taste, Helena!!!But I hope it will tastes rummy!!! :)
      If you make your version of this we could change samples and taste both versions and compare…it could be great!!!! 😉

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