Recipes and Restaurant Reviews

Chilli White Rum Recipe | Chillies in Bacardi for Parties not just Halloween

Bacardi White Rum infused with red birdseye chillies is a great drink
The chillies are in the jar, next just add the sugar and then the White Rum

You need some big old knackers to make this Chilli White Rum, correction, to drink it. I got an invite to a Halloween party and was thinking about what I might take – so a couple weeks out, I thought, it would be cool to take something hot. I had some Birdseye Chillies, Bacardi and for some reason a really cool skull shaped jar – that was all I needed.

Takes no time at all, only a couple of weeks at most, unlike our Plum Gin Recipe that takes 3 months.

As it gets colder, this is handy at any party – Guy Fawkes and bonfire night, fireworks followed by Christmas and then New Year – this is a perfect little take along. Want to warm folk at a party – give em’ a shot of this.

If you’re a bit concerned about too much heat or can’t wait two weeks, either reduce the chilli count to reduce heat or increase the chilli count to speed the process – it’ll infuse, it’s chilli.

Print this bad boy out
Chilli White Rum Cocktail Recipe
This takes no time at all to prep and unlike Sloe Gin - only need a couple of weeks to infuse. Get yourself an old jam jar and sterilise it by immersing it, and the lid, in boiling water straight from three kettle, or boil it in a saucepan of water. Just get rid of any bacteria. I used 8 Birdseye Chillies my first time round, that's crazy - you only need 3.
Course Cocktail, Drinks
Cuisine Caribbean
Prep Time 10 mins
Passive Time 2 weeks
Servings
Ingredients
  • 5 Birdseye fresh red chilli Chop three up and keep two whole. You can use any red chilli, I used Birdseye cause they kick ass
  • 1 bottle white rum I used Bacardi, any will do - you won't need to use the whole bottle, just enough for a jam jar
  • 2 tbls caster sugar
  • 3 whole limes you need these to serve in a couple of week, no need to buy them now.
Course Cocktail, Drinks
Cuisine Caribbean
Prep Time 10 mins
Passive Time 2 weeks
Servings
Ingredients
  • 5 Birdseye fresh red chilli Chop three up and keep two whole. You can use any red chilli, I used Birdseye cause they kick ass
  • 1 bottle white rum I used Bacardi, any will do - you won't need to use the whole bottle, just enough for a jam jar
  • 2 tbls caster sugar
  • 3 whole limes you need these to serve in a couple of week, no need to buy them now.
Instructions
  1. Chop the Chillies any way you like, discard the stalks.
    Hot and spicy red birds eye chillies
  2. After you have sterilised your jar add the chopped chillies and the two whole ones.
    Chopped up red birdseye chillies and a couple of whole ones for this Spicy White Rum.
  3. Then add the sugar.
    Skull shaped jar was a good find for spicy rum.
  4. Pour in Bacardi to just below the top. Put the lid on, shake it and store in a dark cupboard. Shake it every day for the first few days or so to dissolve the sugar.
    Give the white rum, sugar and chillies a shake from time to time
  5. After a couple of weeks, get a sieve over a jug and put the contents through it - collecting the chillies, put the whole ones to the side, bin the rest. Rinse the jar.
  6. Add the two whole chillies to the rinsed jar. Before you pour the Bacardi from the jug back into the jar, pour yourself a shot and grab a wedge of lime - shoot it, suck on the lime. I promise, you'll feel plenty warm.
    Spicy White Rum is ready to go.
  7. If it's just too spicy, chillies can sometimes be unpredictable, remove some of the rum and top it up with some fresh stuff (don't be a wuss though). I'd also say, it's nice to sip or mix - you don't HAVE TO shoot it.
  8. It's ready, take to you party and see who has the biggest bollocks.
    After two weeks the white rum takes on some of the red chilli colour.


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