Ginger Rum

From: Hotel Anjajavy, Madagascar; probably the best hotel we will ever stay at.

Makes a bottle of ginger rum, similar in principle to sloe gin.

Ginger rum, processing

Ingredients

Method

  1. Chop the ginger into ~3 mm thick slices; there's no need to peel it.
  2. Put all of the ingredients into a 1.5 litre air-tight jar and give it a good shake.
  3. Leave the jar somewhere visible (but not in direct sunlight) so that you are reminded to give it a shake every few days.
  4. Wait for 3 months. 
  5. Strain the liquid into one or two bottles with air-tight flip-tops, retaining all of the sultanas and ginger in two other separate air-tight containers.

The rum will be cloudy but in the bottle the sediment will settle-out so be sure to shake the bottle before pouring.  Always serve over ice as the flavour of the ginger is otherwise overpowered by the rum.  Use the rum-soaked sultanas as an extra ingredient for chocolate brownies, or add them to ice cream, or just eat them neat if you feel brave enough.  The rum-soaked ginger can be used to make glacÚ ginger, which can then be used as an ingredient in cookies.


Back to Meades Family Homepage