Recipes From St Barts
VANILLA RUM RECIPE (rhum vanille)
If you visit St Barts you will surely see Rum Vanilla offered on menus throughout the island.
Many claim they have the best vanilla rum a distinction best left to the individual.
I love an after dinner vanilla rum at Andy’s Hideaway, and will certainly find my way to La Gloriette for a sip of their rhum vanille as well.
Below are two St Barts vanilla rum recipes you can make at home and enjoy over the holidays.
Vanilla rum can be enjoyed neat, on the rocks or added to a variety of cocktails and mixed drinks.
It is also good for baking, especially holiday dishes and treats.
Short Method: – Ready in Minutes
- 2 parts sugar cane syrup or simple syrup
- 1 part vanilla extract
- 5 parts Mount Gay Rum
- 2 parts Myer’s Rum
- Combine ingredients into a pitcher… A large mason jar with a lid works well.
- Shake it up… start with your weight on your right foot… transfer your weight over to your left… head down… follow through.
Long Method – 2 Months
This method takes time but the rum will be delicious!
- 4 cups dark rum
- 2 cups light rum
- 10-12 vanilla beans
- 2 cups sugar
- 2 cups water
- 1 tablespoon glycerin
- Cut the vanilla beans longways exposing the interior.
- Combine the beans with all the rum.
- Refrigerate for 1 to 2 months.
- Give the bottle a gentle shake now and then to help distribute the infusion
- Remove the beans and add the sugar, water and glycerin to the rum and let sit for another 1 to 2 months.
Make Your Own Cane Syrup
- 2 cups water
- Half pound of cane granulated sugar
- Bring water to a boil
- Add sugar slowly whisking it a lot
- Let it Cool
- 1 litre of good carribbean rhum
- 6-7 passion fruits
- 5 centilitres of sugar cane syrup
- zest of a lemon(“for that special taste”)
- small amount of vanille essence
- Let it sit for at least 2 weeks… the more it relaxes, the better it will be.