Orange Rum

Class: Liqueur

Source: Rum Distiller's Manual (1855)

Ingredients

3 Quarts Rum

18 Seville Orange peels

2 Quarts Water

' lb White Sugar

Instructions:
Put the chips of eighteen Seville oranges, in three quarts of rum and let them steep a fortnight in a close stone bottle. Boil two quarts of water with a half pound of sugar, for nearly one hour, when cold strain the rum into the syrup.

Notes:
The dried peels of Seville oranges can be ordered at most herb and spice shops. Traditionally, dried Seville orange peel would be proper for this cordial, but as usual, if you have access to fresh Seville oranges you can try making this Orange Rum using them.

History
When rum was first being made it was usually of a very poor quality and not something you'd drink unless you were truly hardcore. The addition of flavouring agents, like orange peel, and sweeteners, like sugar, were used to temper the fiery natural of early rums.

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