There’s nothing like a good old Caribbean spiced rum to get the party started!
Many feel it’s good for more than just the party, however. Spiced rum has been touted as ‘local Viagra’ for years. Is it true? Try some for yourself and let us know!
RECIPE:
If you are using a normal-sized liquor bottle for your spiced rum, use the following:
3 sticks of cinnamon
2 t cloves
5 bay leaves
2 nutmegs
5 star anise
3 sticks of noni root
Tarragon (to make the syrup – do not add to the bottle with the other spices)
Optional: fruits like grapes or cherries, other spices, cashews or peanuts.
Step 1:
Make the syrup by boiling the tarragon in water and let it ferment for 2-3 weeks.
NOTE: If you don’t want to wait, simply use grenadine syrup or honey as an alternative in step 4.
Step 2:
Add your choice of spices into an empty liquor bottle that has been cleaned and dried.
Have some fun with flavors!
Step 3:
Add rum to fill the bottle about 1/2 full. In St Lucia, we like Strong rum as it’s higher alcohol content makes for a real party!
Step 4:
Fill to 3/4 full by adding the syrup. Fill to the top with water and let sit for at least 3-4 days. Shake it at least twice a day.
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Stay safe and enjoy your journey.
Uncle Sammy
