Jump Start Your Sous Vide Cooking with our FREE Email Course!
Rum punch is a strong, fruity drink that is best sipped on the beach! This infusion takes many of the common rum punch flavors and infuses them directly in the rum. I like to serve the resulting infusion with a splash of orange juice and pineapple juice.
If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!
Preheat a water bath to 131°F (55.0°C).
Lightly scrub the outside of the lime and orange 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.
Combine the lime and orange zest with the remaining ingredients in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 3 hours.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the rum and store in a sealed container.