A black rum margarita infused with the warm spice notes of cinnamon and allspice.
Cinnamon Rum Margarita
a spicy rum twist on a margarita made with your own cinnamon spice infused goslings black rum
Ingredients
- 2 ounces cinnamon spice infused goslings black rum (see notes for infusing details)
- 1 ounce cointreau (or other favorite orange liquer)
- 1/2 ounce fresh squeezed lime juice
- 1/2 ounce fresh squeezed orange or satsuma or tangerine juice
- 1 tsp coarse kosher or finishing salt
for the infusion
- 1 stick cinnamon
- 3-5 whole allspice
- 5-10 whole peppercorns
Instructions
- Infuse Rum at least an hour before making the cocktails
- Using a fresh lime wedge and kosher or finishing salt add a slender salt rim to the glass
- fill the glass with crushed ice (though regular ice will also do )
- vigorously shake the rum, cointreau, and citrus juices together with ice
- pour the shook drink into the ice filled, salt rimmed glass
Notes
I recommend using a black Rum like Goslings for the infusion as it has enough body to stand up to the spices- I used one cinnamon stick and about 5 each of whole allspice and whole peppercorns in 4 ounces of rum- infuse for at least an hour but not more than four as the cinnamon and allspice can quickly overwhelm all other flavors. I make the slenderest of salt rims for this ‘margarita’ just enough for a little extra something something
Tried this recipe?Mention @recipefiction or tag #recipefiction!
Leave a Reply