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Habanero Rum

by DK Publishing from Craft Spirits

Make your own Habanero Infused Rum with this simple recipe from Craft Spirits. This tipple makes an excellent edible gift.


Sweet, spicy, and tropical, most rums respond well to complementary infusions. They can improve rum-based, tropical cocktails such as the Mai Tai. Lighter, younger rums are better at picking up the infusion’s flavours.

Add spice but beware –fiery habaneros will overwhelm an infusion if left for too long.

Infusing time – 12-24 hours.

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1–2 habanero peppers, deseeded and slice
750ml (1¼ pints) rum

Essential kit

What you need: 1-litre airtight jar, sterilized, fine kitchen strainer, muslin or coffee filter


Gather all your equipment. Thoroughly wash all of your flavouring ingredients. You can also use small jars, making several infusions from the same bottle.

Prepare your ingredients and place the habanero peppers in the base of the jar.

Fill the jar with the rum. Lightly stir with a wooden spoon to distribute the infusing ingredients. Cover the jar tightly.

Shake the jar lightly a few times. Examine to ensure no impurities are inside. Store in a cool, dry place away from sunlight.

Check your infusion daily, shaking lightly to distribute the flavours. After three days, taste it every day until you achieve the desired flavour.

When the infusion is ready, transfer into a jug then strain into the clean jar using your strainer. Then strain it again using the muslin, and serve.

The next level Counterbalance the habanero’s considerable heat by adding in 1–2 tbsp honey or agave syrup.

What you need: 1-litre airtight jar, sterilized, fine kitchen strainer, muslin or coffee filter

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