Candy Cane Infused Rum

Last spring we infused our first batch of Strawberry Rum and loved it, so as the holidays rolled around, we began thinking of infusing rum with a holiday taste, such as Candy Cane.  We tried it out and found it’s easy to put together and if you divided it into small 8 oz. mason jars with lids, would make great little gifts for your rum drinking friends. Just add a ribbon with a candy cane and maybe a recipe and voilà!

Talk about getting into the holiday spirit(s)!

Candy Cane Infused Rum - copyright Rum Therapy
Candy Cane Infused Rum
(makes 2 cups of rum although quantities can easily be increased)

2 cups of white rum (we used Bacardi)
15-20 small candy canes
(we used all 20 and the result was very pepperminty. Use less if you want just a hint of peppermint.)
Glass jar with a lid

Arrange the candy canes on the bottom of the glass jar. Add the rum, then seal the jar with the lid. Gently shake every once in a while. When the candy canes have dissolved, the rum is infused. Ours took only about 12 hours. The finished product is a nice light red color and is good for sipping or could be used in some holiday recipes.

Candy Cane Infused Rum - copyright Rum Therapy

Watch how easy it is to make!

Now use your infusion to give as gifts, serve to guests in Peppermint Flavored Candy Cane Edible Shot Glasses , OR to make the delicious cocktail below!

Candy Cane Cocktail

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Hot Buttered Rum Apple Pie

We’re BIG fans of apple pie and so when we ran across this recipe for apple pie combined with hot buttered rum, we just had to give it a try! We used a recipe from The Frugal Foodie Mama, made some adjustments and LOVE it! So moist and tasty that I think we’ve got a new favorite Apple Pie Recipe. We’ve included the brands we used too so hopefully you’ll enjoy the same scrumptious results.

Hot Buttered Rum Apple Pie
(makes one pie/eight slices)
Adapted from The Frugal Foodie Momma

Hot Buttered Rum Sauce
1 cup of brown sugar (we used dark brown sugar)
1/2 cup spiced rum (we used Captain Morgan)
3 tbsp butter

Pie Filling Ingredients
6-7 apples, peeled, cored, & thinly sliced (we used a combination of Braeburn, Granny Smith and Pink Lady apples)
1/2 cup brown sugar (again we used dark brown sugar)
1 tsp cinnamon
1/4 tsp nutmeg
3 tbsp flour

I’m sure a homemade crust would be delicious, but we used a frozen Marie Callender two crust pack (one for the bottom and one for the top)


Preheat your oven to 425 degrees.

Make the Hot  Buttered Rum Sauce by combining the brown sugar, rum and butter and heating over medium heat, stirring constantly. Bring to a boil and then remove from heat. Put aside.

Combine the apples, brown sugar, cinnamon, nutmeg and flour in a large bowl until the apples are coated. Pour the apple mixture into the bottom crust. Drizzle half of the Hot Buttered Rum Sauce over the apples. Cover the pie with the other crust and squeeze the bottom and top edges of the pie together. Using a knife, cut 6-8 slits in the top crust. Sprinkle some sugar and cinnamon on the top crust.

Place the pie on a cookie sheet and bake for about 45 minutes until the crust is golden brown. We didn’t need to cover the pie, but be sure to keep your eye on it during the last 15 minutes of baking to make sure the crust is not getting too brown. If needed, place a sheet of aluminum foil lightly on the top during the last few minutes to prevent over-browning.

Allow the pie to cool for a while, then cut, serve with a scoop of ice cream or whipped cream and drizzle with some of the remaining Hot Buttered Rum Sauce. YUM!


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Pictures and other content may not be re-used without written consent from Rum Therapy, LLC