Five-Spice Rum

Recipe from AZ

Adapted by Matt Lee and Ted Lee

Total Time
48 hours' infusion
Rating
4(7)
Comments
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Ingredients

Yield:8 drinks
  • 1750-milliliter bottle of dark rum
  • 1cinnamon stick
  • 4whole cloves
  • 1star anise
  • ¼teaspoon fennel seeds
  • Pinch Sichuan peppercorns
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

206 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Uncap rum, and add spices. Replace cap and shake bottle well, then let stand at room temperature for 48 hours.

  2. Step 2

    Strain rum through a fine sieve, and discard spices. Serve in highball glasses straight up, chilled or on the rocks. (To make AZ's Dark and Ztormy cocktail, pour rum into highball glass and add a splash of ginger beer and a garnish with a wedge of lime.)

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4 out of 5
7 user ratings
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Credits

Adapted from AZ

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