Winter Elixir - Orange and Kumquat Infused Rum w Spices

By DjeenDjeen
April 12, 2012
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Author Notes: Chase away the darkness and doldrums of winter with this rum infusion inspired by a New York Times recipe by Melissa Clark, "Haste Makes Cordial." []

Her encouragement to experiment with spices and fruits led me to fennel seed and allspice and once blood oranges are in season, I like to substitute clementines for blood oranges. The color and sensuality of blood oranges cannot be rivaled.

Makes: plenty for a party

  • 1.75 liters Light rum
  • 3/4 cup Clementine or blood orange juice
  • 3-4 Clementine or blood oranges, thinly sliced
  • 1 cup Agave nectar or other sweetener
  • 1 Box kumquats, thinly sliced
  • 12 Whole allspice
  • 1/4 cup Fennel seed
  1. Assemble all ingredients in large glass container and stir -- a flower vase works well. Cover and let sit a week or more. Stir once a day and say kind things to your elixir. It will enhance the taste. When you decide to stop the maceration process, refrigerate.
  2. This will make 3 litres of elixir, plenty to get you and a loved one through the winter darkness and cold. Break down the quantity into .5 litre jars/1 litre bottles. It's not so convenient to put a flower vase in the frig.

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Fruit|Cocktail|Serves a Crowd|Winter|Christmas|Hanukkah