Guavaberry Rum
A dark, spiced rum infused with wild guavaberries, cinnamon, and clove, traditionally prepared around Christmas time. It has a tart, fruity edge balanced by warm baking spices.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Large glass jar with lid
- •Fine mesh strainer
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 0
- carbs
- 12
- protein
- 0
- calories
- 140
Instructions
- 1
Press the guavaberries gently with your hands to break them open and release their juices.
- 2
Put the guavaberries, rum, brown sugar, cinnamon, cloves, and nutmeg into a large glass jar.
- 3
Close the jar tightly and keep it in a cool, dark spot. Shake it gently every 2-3 days.
- 4
Let the mixture sit for at least 3 weeks so the flavors blend completely.
- 5
Pour the liquid through a fine wire strainer into clean bottles. Throw away the leftover fruit and spices.
- 6
Serve the rum cold or over ice in small glasses.
Chef's tips
Store the jar in a cool, dark place for at least three weeks. Give it a gentle shake every few days to draw out the best flavor.
Storage
Store sealed at room temperature away from light; keeps for many months.
Reheating
Not applicable, served at room temperature or over ice.
Common mistakes to avoid
- •Not straining the liquid carefully, which leaves gritty bits in the rum
- •Rushing the soaking time, which leaves the drink with a weak flavor
Serving suggestions
Cooked Guavaberry Rum?
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