Spiced Bacardi Rum Recipe

Combine base rums

In a clean, large glass, stainless steel or food-grade plastic container (at least 3 liters), pour the white Bacardi, dark aged rum and overproof rum. Gently swirl to combine. This creates the base spirit with a balance of lightness, oak and a rum 'kick.'

Prepare whole spices and peels

Lightly crush the cinnamon sticks, star anise, black peppercorns, allspice and cloves using a mortar and pestle or the flat side of a chef's knife. Aim for cracked, not powdered. Tear the vanilla beans lengthwise to expose the seeds. If using larger dried citrus peel pieces, break them into roughly 1-inch strips.

Toast oak chips (optional)

Briefly toast the oak chips in a dry pan over medium heat for 1–2 minutes until aromatic (do not burn). Allow to cool. This step increases oak aroma and imparts the oaky, slightly smoky note described.

Steep tea for smoke

Place the smoked lapsang souchong tea leaves in 60 ml hot water (just off boil) and steep for 2 minutes, then strain. You only want a concentrated smoky tincture — do not overbrew, as bitterness will develop.

Add spices to rum

Add the prepared vanilla beans, crushed spices, dried orange and lemon peel, toasted oak chips and the strained lapsang concentrate to the combined rums in the container. Seal the container with an airtight lid and gently invert a few times to distribute.

Infusion time

Store the sealed container in a cool, dark place. Infuse for 5–10 days, tasting once daily from day 3. Expect the earliest flavors (citrus, pepper) to appear quickly and deeper oak/vanilla to develop more slowly. Remove elements individually if specific flavors become too strong (e.g., remove pepper if overly spicy).

Make demerara-molasses syrup

Combine 1 cup dark demerara sugar and 1 cup water in a small saucepan. Warm over low heat, stirring until sugar dissolves. Add 1 tablespoon molasses and whisk to combine. Do not boil aggressively; just bring to a gentle simmer for 1 minute to fully integrate. Cool to room temperature.

Taste and sweeten

After the infusion period (or as you near the desired flavor), open the container and taste 10–15 ml. Add small amounts of the cooled demerara-molasses syrup (start with 1 tablespoon) to the infused rum, mix, and taste. Continue adding in 1 tablespoon increments until desired slight sweetness and mouthfeel are reached — typically 40–80 ml of syrup per liter of rum base depending on preference. Add 1 teaspoon vanilla extract if you want extra vanilla roundness.

Remove solids

When flavor balance is achieved, strain the infused rum through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container to remove all spices, peels and oak chips. Press gently on solids to extract remaining liquid but avoid pulling through fine particulate.

Optional light fining/filtration

If the spirit looks hazy, you can clarify it: for a small-batch, add 1 tsp food-grade activated charcoal to the strained rum, stir gently for 10 minutes, then filter through a new coffee filter or activated charcoal filter. Alternatively, for traditional fining, lightly whisk one egg white, add to the rum, stir for 30 seconds, let rest 24 hours, then decant and filter — this will remove fine particles and create a velvet mouthfeel. Use egg white only if you are comfortable with this method and ensure food safety.

Dilute and adjust final ABV and mouthfeel

Measure final strength roughly by taste or with a hydrometer if available. If the rum feels too hot, add up to 200 ml of water in 25–50 ml increments, resting 24 hours and tasting, until the spirit has a velvet-like smoothness without losing character.

Rest

After filtration and any dilution, bottle the spiced rum in airtight bottles and rest for 1–2 weeks in a cool dark place to let flavors marry. This mellows any edges and integrates sweetness, smoke and spice.

Serve neat at room temperature or chilled for tasting. For a highball, fill a glass with ice, add 50 ml spiced rum and top with cola; garnish with a wedge of lime or orange if desired.