This recipe is courtesy of Josh Sullivan of Post Prohibition, a Baltimore-based movement that celebrates the craft of the cocktail. Josh enjoys creating well-balanced, artistic cocktails often featuring fresh, seasonal ingredients. If you have enjoyed this recipe, be sure to visit Post Prohibition for more cocktail inspiration.
Recipe by Brandon Matzek on August 1, 2012
Rating
5 stars (1 reviews)
Ingredients
2 red bell peppers
1 liter golden rum (I used Flor de Cana)
Steps
Remove the stem, seeds and ribs from red bell peppers and discard. Slice bell peppers into long, thin strips. Place sliced peppers in a large, airtight container then pour in the rum. Seal the lid and store in a cool, dark spot for 24 hours.
After 24 hours, strain infused rum through a medium mesh basket strainer into a clean bottle or container. Discard solids. Store in the refrigerator.
Reviews
Monet on 2012-08-03 (5 stars): What a glorious infusion! The color of those peppers makes me so eager to try this! Thank you for sharing with me. I found your blog through Brian (A Thought for Food) and I'm glad I did. Have a great weekend!
