A jar full of homemade mint rum is lovely in cocktails or as a holiday gift. And it’s amazingly simple to make!
It’s been a while since I did a good boozy infusion. I’m working on a recipe for vegan hot chocolate, though, and I remembered drinking mint cocoa with my sister years ago. We were on an Alaskan cruise with our family, and mint hot chocolate was kind of a trip highlight. I know. We saw otters and humpback whales, and what stuck with me was chocolate. Typical.
ANYWAY. Instead of making a mint syrup, I thought it would be fun instead to infuse some rum with mint. Mint rum would also be a fun holiday gift! Just put it in a pretty jar and include a tag with a couple of ideas for how to use it.
Infused Rum Recipes
Here are some mint rum recipe ideas for you to make or to include on your gift tag:
- Use it in place of regular rum in a mojito.
- Add it to hot cocoa (My cocoa recipe is still in progress, but it should be ready next week! I’ll add a link here when it’s done.)
- Add it to a peach-jalapeno mojito.
- Use it to make hard lemonade.
- Use it in a hot toddy.
- Try it in your next rum and Coke.
- Add it to a fruity sorbet.
Basically any recipe involving rum that feels like mint would work well is fair game.
It only takes a few days to infuse your rum with mint, so if you start this weekend, you’ll be ready to drink or package your mint rum by early next week. I started mine on Monday evening, and it was ready to go on Friday morning. There is no fancy technique involved in this recipe. Just stirring, waiting, and straining.
Yield: 2 scant pints of mint infused rum
- 1/4 cup loosely packed fresh mint leaves, coarsely chopped
- about 2 cups white rum
- Place your mint into a pint-sized mason jar, and top it off with the rum. You will need slightly less than the full 2 cups of rum, since the mint will take up a bit of space in the jar. The leaves won’t take up a full 1/4 cup of space, since they’re only loosely packed when you measure them. Shake the jar, and stick it into your fridge.
- The next day, shake the jar again, and stick it back in the fridge.
- Do this again the next day.
- On day 3, shake the jar one last time, then strain your mint rum through a fine mesh strainer into a clean pint jar or small bottle that holds around 2 cups. Label and date your jar, and you’re ready to drink or gift! Your mint rum will keep for a couple of months in the refrigerator or freezer.