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House Spiced Rum

yield
ingredients
  • 3g Coriander seeds
  • 3g Yellow mustard
  • 3g Cinnamon sticks
  • 3g Fennel seeds
  • 3g Caraway seeds
  • 3 cups Plantation Pineapple rum

Equipment

  • Cambro water bath
  • Vacuum seal bag
  • Vacuum sealer
  • Sous Vide Stick
preparation
  1. Combine all ingredients in vacuum seal bag and seal the bag.  
  2. Place the bag in the Cambro and fill with water.
  3. Sous vide the bag for 1 hour and a half at 164F
  4. Once infused, use rum for the clarified coquito mix.