Red Bell Pepper Infused Rum
User Reviews
5
3 reviews
Excellent
-
Servings
1 liter
Red Bell Pepper Infused Rum
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This recipe is courtesy of Josh Sullivan of Post Prohibition, a Baltimore-based movement that celebrates the craft of the cocktail. Josh enjoys creating well-balanced, artistic cocktails often featuring fresh, seasonal ingredients. If you have enjoyed this recipe, be sure to visit Post Prohibition for more cocktail inspiration.
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Ingredients
- 2 bell pepper red
- 1 liter golden rum I used Flor de Cana
Instructions
- Remove the stem, seeds and ribs from red bell peppers and discard. Slice bell peppers into long, thin strips. Place sliced peppers in a large, airtight container then pour in the rum. Seal the lid and store in a cool, dark spot for 24 hours.
- After 24 hours, strain infused rum through a medium mesh basket strainer into a clean bottle or container. Discard solids. Store in the refrigerator.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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