Blackberry Basil Infused Rum Recipe
The sweet and tart flavor of blackberries pairs wonderfully with the slightly spicy and herbal basil. The resulting infusion is a fruity, flavorful addition to many cocktails and is especially tasty in rum punch or as a liqueur. For a refreshing summer drink I will fill a glass with club soda, add a few ounces of the infused rum, and top it off with a few basil leaves.
Blackberry Basil Infused Rum Ingredients
1.5 cups blackberries
1 bunch basil, about 10 sprigs
1.5 cups rum, preferably overproof
Blackberry Basil Infused Rum Instructions
Lightly scrub the outside of the lime then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.
Put the lime zest, blackberries and basil in a Mason jar. Pour the rum over the top, making sure everything is covered by the rum. Seal the jar and place in a cupboard or cabinet and let sit for at least 3 to 6 days or up to a few weeks, shaking the bottle every day or two. Strain the rum before using.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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