Making Your Own Caraway Rum Liqueur
• 3/4 Cup Water
• 1 1/2 Cups Sugar
• 2 Tbsp Caraway Seeds
• 1 tsp Fennel Seeds
• 1 tsp Anise Seed
• 1 tsp Coriander Seeds
• 1 tsp Dried Angelica Root, finely chopped
• 3 Whole Cloves
• 2 Cups Over Proof White Rum
Bring water and sugar to a boil over medium heat, stirring constantly. Add the seeds and boil for 4 minutes. Let the liquid stand until it reaches room temperature, strain and discard the soilds. Add the white overproof rum and allow the blend to rest in a cool, dark area for 1 to 2 months.
Did you know that...
The caraway plant (Carum carvi) is a member of the carrot family, that it is related to coriander and cumin and it is also known as meridian fennel and Persian cumin?
Caraway is native to central Europe and then spread to other parts of Europe, the Middle East and the Mediterranean. Both the roots and the seeds are edible. If you ever get your hands on some, the roots can be cooked just like carrots.
Caraway seeds are highly aromatic and have a distinctive ear thy anise flavor!