Homemade Rhum Vanille

[Valerie]

I just had to share that I made my first batch of Rhum Vanille I used the Hideaway recipe from 'Paradise Found' (so glad we were able to get a copy when Kara uncovered that box not too long ago!). It turned out great. I'm so excited that we will have this recipe to keep us supplied until our next trip since our stash from October is just about gone!

 

[andynap]

The Paradise Lost/Hideaway recipe is the one I have posted for many years and the one I just did yesterday.

 

[Eve]

Maybe I should make it and fill up my empty Le Rivage bottle...

 

[KevinS]

As I've posted before, I prefer my rhum vanille a little less sweet. I thin out the simple syrup and use less of it. For my recent batches I've been using a cane sugar simple syrup, with about 8 oz of sugar and 10 oz of water. I find the traditional ratio to be too sweet.

My 2-Quart-Plus-1-Ounce Recipe:

7 oz Vanilla Extract
10 oz Simple Syrup
16 oz Meyer's Dark Rum
32 oz Mount Gay Eclipse

 

[Dorocke]

What is the Hideaway's recipe? I have Paradise Found and it is not amongst his recipes in there.

 

[andynap]

There is a recipe for vanilla rum and beneath it a paragraph about making it faster according to Andy's Hideaway. I am not home so I can't give you the page.

 

[Valerie]

It is on pg 141...the same page as The Colonel recipe.

 

[MIke R]

As I've posted before, I prefer my rhum vanille a little less sweet. I thin out the simple syrup and use less of it. For my recent batches I've been using a cane sugar simple syrup, with about 8 oz of sugar and 10 oz of water. I find the traditional ratio to be too sweet.

My 2-Quart-Plus-1-Ounce Recipe:

7 oz Vanilla Extract
10 oz Simple Syrup
16 oz Meyer's Dark Rum
32 oz Mount Gay Eclipse

ditto..and MBolo now makes a "sec" vanilla rhum which isnt as sweet as well

 

[fandango]

As I've posted before, I prefer my rhum vanille a little less sweet. I thin out the simple syrup and use less of it. For my recent batches I've been using a cane sugar simple syrup, with about 8 oz of sugar and 10 oz of water. I find the traditional ratio to be too sweet.

My 2-Quart-Plus-1-Ounce Recipe:

7 oz Vanilla Extract
10 oz Simple Syrup
16 oz Meyer's Dark Rum
32 oz Mount Gay Eclipse


kevin, is there any "aging" involved here, or is this recipe ready the "second" its mixed...

also, is the vanilla extract 7oz of the madagascar stuff they sell at williams sonoma?
that seems like a lot of vanilla extact...

thanks for the response, ps....i love rhum

 

[KevinS]

Fandango,

It's drinkable right away - the 65th ounce is handy for an immediate taste test. The flavors do blend a bit over a few days, smoothing it out a bit.

Yes, it's really 7 oz of Vanilla extract. Remember, you're making 2 quarts with this recipe. I now buy my vanilla extract at Costco, which is considerably cheaper than grocery stores and specialty places like Williams Sonoma or Penzey's.

 

[GramChop]

after it sits for a few days, turn it over a few times to keep it blended. that's what i did!

 

[MIke R]

no substitute for vanilla beans

 

[andynap]

You can't make the fast recipe with vanilla beans-

 

[KevinS]

True, but I often throw a handful in the bottom of my 205-ounce infusion jar and let them sit there. They add a little extra vanilla flavor. I buy the beans in quantity from Atlantic Spice Company when I visit P-Town.

 

[andynap]

Phyllis doesn't let the rum stay around long enough for infusion.

 

[sbhlvr]

can someone please list Andy's receipe since we don't have the book? we think it's the best on the island.

 

[andynap]

can someone please list Andy's receipe since we don't have the book? we think it's the best on the island.

I assume you mean the fast one

1 Part Vanilla Extract
5 Parts Mount Gay Rum
2 Parts Myers Rum
2 Parts Cane Sugar Syrup- or to taste- add at the end

To make Cane Sugar Syrup- 2 parts raw cane sugar to one part water- combine in a pot and dissolve slowly over low heat. The excess will keep for months in a tightly sealed jar refrigerated.

 

[sbhlvr]

can someone please list Andy's receipe since we don't have the book? we think it's the best on the island.

I assume you mean the fast one

1 Part Vanilla Extract
5 Parts Mount Gay Rum
2 Parts Myers Rum
2 Parts Sugar Cane Syrup- or to taste- add at the end

To make Sugar Cane Syrup- 2 parts pure sugar cane to one part water- combine in a pot and dissolve slowly over low heat. The excess will keep for months in a tightly sealed jar refrigerated.

I have never purchased sugar cane. Can you buy it at any grocery store? What is the non-fast version?

 

[andynap]

Raw cane sugar is available all over- it's usually brown. The long version is posted in the Food not on the island forum- here it is

4 cups dark rum
2 cups light rum
10-12 vanilla beans split longways down the center
2 cups sugar
2 cups water
1 TBS glycerin- bought in health food store

Combine the rum with the vanilla beans and refrigerate for 1 month.
Remove the vanilla beans and add the sugar, water and glycerin to the rum.
Store in a cool place for an additional 1-2 months.
Drink.

 

[sbhlvr]

merci