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

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.

   
2. After you have sterilised your jar add the chopped chillies and the two whole ones.

   
3. Then add the sugar.

   
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.

   
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.

   
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 your party and see who is the toughest. Some people will hate you though, like my mate Keef - I warned him...