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

Wayne @NationalDish — Sat, 03 Nov 2018 11:48:21 +0000

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.

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.

CourseCocktail, Drinks
CuisineCaribbean

Prep Time10 mins

Passive Time2 weeks

Ingredients

5Birdseye fresh red chilliChop three up and keep two whole. You can use any red chilli, I used Birdseye cause they kick ass
1bottle white rumI used Bacardi, any will do - you won't need to use the whole bottle, just enough for a jam jar
2tbls caster sugar
3whole limesyou need these to serve in a couple of week, no need to buy them now.

Instructions

Chop the Chillies any way you like, discard the stalks.
After you have sterilised your jar add the chopped chillies and the two whole ones.
Then add the sugar.
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.
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.
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.
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.
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...

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How do you make Plum Gin? | English Plum Gin | National Dish of England

Wayne @NationalDish — Sun, 07 Jan 2018 08:02:18 +0000

You can use any variety of Plum, I’m using Mirrabella and Victoria

The time of year is late August and my two Plum tree varieties – Mirebelle and Victoria are ready to harvest.

I could make Jam but that means eating bread and that ain’t gonna happen. So I’m making Gin!

How do you make Plum Gin? This recipe will have it ready for Christmas.

How do you make Plum Gin? | English Plum Gin | National Dish of England

This isn't really a recipe, it's a process - a little bit of work up front, especially around sterilising your Kilner Jar, give it a shake for a week and then leave it the hell alone for 3 months - simples...

CourseCocktail, Drinks
CuisineBritish, English
KeywordGin, Homemade, Plums

Servings1 litre

Prep Time30 minutes

Cook Time0

Passive Time3 months

Ingredients

1litre ginuse a mid range Gin that you can improve rather than budget stuff
1kg plumsany variety, I have two Mirrebelle and Victoria, both homegrown
250g caster sugardisolves better
Pinch cardamom pods
Pinch juniper berries

Instructions

Sterilise your Kilner Jar, wash your plums and measure out your ingredients.
Get a clean fork and stab your plums all over, this will release all the juices into the Gin. Any plums that look a little ropey throw away, we want to avoid excess nasty bacteria.
Now add all the ingredients to the jar and give it a shake and seal - place in a cool, dry and dark cupboard.
For the next week, shake on a daily basis to dissolve the sugar and then leave alone for at least 3 months. Should be perfect for Christmas. If you want to make more, just double all the ingredients.
After three months and you were good at sterilising you'll have some kick ass plum gin. Just look how much the colour changes and I promise you, this goes in to the flavour.
You'll need to filter the sediment out, I used a jar with a tap and ran it through clean muslin into a pan.
More sterilising, hopefully you had the sense to keep some old gin bottles, or any bottle, in anticipation of this day - make sure they are ultra clean. Fill em up and cap it off. You might want to sellotape the lids, as if they were bought from a shop - further fermentation could force the them off.
My homemade Plum Gin made great Christmas gifts - not all of it though...
Thank you England

Recipe Notes

I'm sorry, I know this looks like an old man having a wee - although, he's got issues if it's that colour, tastes good though. But, I filmed it so I might as well post it. If videos of gin filtering into a pan gets you going, sit back, grab some Kleenex and enjoy...

The post How do you make Plum Gin? | English Plum Gin | National Dish of England appeared first on National Dish.

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

How do you make Plum Gin? | English Plum Gin | National Dish of England