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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.
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.