Campfire Hot Toddy met geïnfuseerde rum
A cold winter’s day when you settle quietly next to the fire. The smoke can’t help to tease you with a subtle hint of smoke every once a while. The smell of a delicious stew spreads through the garden. In this case the delicious Smoky Cacciatore con pollo alla griglia. Pure pleasure, right? Especially if you can warm up afterwards with a warming drink. This Campfire Hot Toddy was an excellent way to warm up again after the cold first vlog try-out. A Rum infused tea full of flavor. Not just any rum by the way. Homemade infused rum. Wonder how you can make it yourself? Take a quick look at the vlog or read it in the post below. It’s not as hard as it sounds!
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In the meantime, we’ve come a long way and we can look back on these first steps with a certain pride. The many reactions were gratifying and the accompanying tips very welcome and useful. I was most pleasing to see that a lot of people seemed to understand the concept I wanted to put in this first episode (Hope you were able to find the subtitles by the way). Namely to share what I love in a relaxed down to earth way. Experimenting with fire, smoke and food. A BBQ can be used for so much more than the classic rib or bacon. This Campfire Hot Toddy might drive it a bit far in the other direction, but why not. When the BBQ is on you might as well start experimenting with it.
The idea for infusion of the Rum originates from the book “Sous-Vide” by Bas Robben published by Goodcook. I got the copy to review, but due to the lack of a sous-vide stick I got a bit stuck. Until I thought: “maybe I could try out the technique for making the infused gin in a hot water bath on the BBQ where the temperature is kept stable at 75°C.” At least the result was successful. The flavours were nicely drawn into the rum. Especially the addition of the vanilla and cinnamon made a nice impression, giving this relatively cheap rum a nice deep taste. Anyone who is a fan of sous-vide cooking may discover a ton of inspiration with this book. While browsing through the book I often felt the urge to go straight into the kitchen. Exactly what you expect from a cookbook, isn’t it?
Anyway, for making this Hot Toddy you don’t have to wait to get your hands on the book, you probably wouldn’t understand the dutch recipes anyway! Just go to the store and get that cheap bottle of rum. Find the spices you desire and light that fire. In a few hours you’ll be d-drinking this delicious campfire hot toddy to enjoy next to the fire bowl. Olivier (Camera) was already a fan. When we met a week ago to go through the latest edits for the movie, I had provided some nice beers to please this beer lover. The infused rum leftovers however seemed to charm him more. So soon I will have to make another batch… Have fun, hopefully you’ll like it as much as we did! If so, don’t hesitate to come back and tell me ;).
- 1 l brown rum
- 1 stick of cinnamon
- 1 stick of vanilla
- 1 lemon zest
- 1 piece of star anise
- a couple twigs of mint
- 30 ml brown rum
- 2 tsp fresh grilled lemon juice
- 1 El pure honey
- 1/4 tsp apple vinegar
- 1/4 cup hot water
- rosemary garnish
This recipe can be made at a time when you are making low and slow dishes. Place a gastronorm tray on the BBQ with water and let it come up to temperature (75°C).
Take a vacuum bag and add all the ingredients for the rum to the bag. Close and place in the gastronorm tray on the BBQ.
Leave the rum to infuse for two hours at 75°C and let it cool down. Once cooled you can pour the infused rum back into the bottle.
Cut the single lemons into slices and drink them in sugar. Let the sugar soak in for a few minutes and grill at a high temperature until lightly caramelized.
Put a large cast iron bowl on the fire. Add the water, juice of the roasted lemon, apple vinegar and honey.
Pour the rum into a warm cup and add the lemon tea.