Sous Vide Rum Punch Infusion Recipe
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.
Rum Punch Infusion Ingredients
3/4 cup pineapple chunks
3 tablespoons coconut flakes
2 tablespoons dried cherries
3 tablespoons brown sugar
1.5 cups dark rum
Rum Punch Infusion Instructions
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.
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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