Looking at the price tags for some of the designer-style flavored alcohol out there might have you asking yourself, "do I want to learn how to make my own coconut rum?" Even if you’re just a stickler for all-natural ingredients, you might want to try out infusing your own flavors to make just about any flavored rum, brandy, vodka, etc. It’s not hard. Once you learn the basic ideas behind infusing, you can try it out with other flavors & liquors.
To get started, you’ll need the following:
- Two cups water
- Three cups sugar
- One coconut (shredded)
- One bottle plain white rum
- Mason jars with lids
- Before you can start the infusion process, you’ll need to shred the coconut. The easiest way to go from fresh coconut to shredded is to first drill holes through the eyes of the coconut to drain it. Yes, you get to bring power tools into the kitchen!
- After you drain it, score the coconut with a saw to make it easier to break open. More power tools! How cool is that?
- Then just peel it, drop the pieces into a food processor and BAM! You have shredded coconut. On the other hand, you could always cheat and just buy shredded coconut.
- Once you have your shredded coconut, you’re ready to start the infusion process. Add the water and sugar to a pot and gently heat. You don’t want to leave this mix unattended as sugar can burn fast.
- The sugar/water mixture will initially be cloudy. Once the sugar completely dissolves, let the mixture simmer for 5 more minutes.
- Remove from heat and allow to cool slightly. You don’t want it getting down to room temperature, but you don’t want it scalding hot either.
- Add coconut and stir until evenly coated with sugar syrup. You should have more coconut than syrup, enough that the mixture looks a little on the dry side.
- Divide the coconut mixer evenly amongst your mason jars, depending on how much rum you plan to make. Each jar should be filled approximately halfway. Top off the jars with white rum and seal tight.
- Store jars (make sure seals are tight) out of the way, in a cool place, away from light for two weeks. Shake jars every other day. You can “taste test” for sweetness and flavor after 1 week, but you’ll get the best flavor after two weeks.
- After two weeks of infusing, you’re ready to strain and use your coconut rum. Simply strain out the coconut using a strainer & coffee filter. You’ll have small pieces of coconut in the final rum, but that’s okay.
- It’s best to store homemade coconut rum in tight sealing containers. The original rum bottle, or fresh clean mason jars work. The primary concern is a tight seal.
- You can use this same technique to infuse fruit flavoring into a variety of liquors. Use cherries in vodka or brandy, apples in brandy or whiskey, pears or peaches in rum or vodka, the fruit and alcohol combinations are only limited to your imagination and experimentation.
Go ahead! Try it out and see what you can brew up in your own chemistry lab…er…kitchen, that is.
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