“Spice Up the Holidays” Week 2: Part 1 Sailor’s Delight Spritzers with Rhum Arrangé

Red sky at night, sailor’s delight. Red sky in morning, sailor’s warning. What could be more delightful than a glass full of rum cheer? Tomorrow night is my big “Spice Up the Holidays” with Captain Morgan’s Spiced Rum Cocktail Party here at BRK. Twenty three, 25, 26,  28 (the RSVP’s keep rolling in- wow) guests will be enjoying some delicious recipes I have prepared for the competition along with my famous Lasagna. The Italian in me could not just leave it as a cocktail party, we will be fat and sassy for sure. Hopefully more sassy than fat.

The inspiration for this Spritzer came from my travels to Germany last month while visiting the vast food selection at Berlin’s KaDeWe. I happened upon this colorful display from Quai Sud, a company out of France who specialize in sugar, tea, and cocoa blends.  Here below is their cocktail blends, layered decoratively in jars, to be soaked in various alcohols.

I was intigued by the Rhum Arrangé Blends and needed to do some research as to how they were made.  Rhum Arrangé is simply “rum arranged” an idea of “arranging” or flavoring rum to suit your tastes.  It is made by soaking various fruit, herbs, and spices in rum for  period of time until the desired flavor is achieved.  It is a long time tradition praticed most passionately on the Island of Reunion.

What I found was that there are really no major rules to making your own Rhum Arrangé.  Soak time can vary from 3 months to eight years; the type of items soaked can be anything from a simple vanilla bean to a snake; the amount of sugar can vary from 2 tablespoons to one cup; and its usage can range from a simple aperitif to a complex cocktail.  Gag on the snake idea though.  I was pressed for time and did not have the luxury of 3 months to soak my fruits, so I went with Quai Sud’s idea of using dried fruit and spice blends for a shorter soak time. Their jars read to soak for at least three weeks, I had barely a week.  I took an even further short cut and went with a tea blend from Teavana called Caribbean Calypso Maté which had all the flavors I was seeking for my Spritzer- apple, mango, coconut, ginger, and lemongrass. My spritzer is light and fruity with a nice kick of lemon and ginger. Definitely a delight.

1.  If using a fruit/spice loose tea blend, try steeping a serving of the loose tea in 1/2 cup of hot water to make a very concentrated tea, once cooled, strain, add some rum and sugar, and pour over ice. Taste. If it is a good combination, then that is the tea blend you want to use. Never waste good rum!
2.  I found that 1/2 cup sugar and 1/2 cup of my tea blend made a nice ratio for a 750 ml bottle of Captain Morgan’s Original Spiced Rum.
3.  I soaked the tea and sugar for 5 days, and really after day three did not notice any change in intensity, so 24 hours to 3 days would easily give you a nice Rhum Arrangé when pressed for time.
4.  These make very cute gifts when packaged in 8 ounce Mason Jars with an instruction tag.

"Spice Up the Holidays" Week 2: Part 1 Sailor's Delight Spritzers with Rhum Arrangé
Recipe type: Cocktail
Prep time: 
Total time: 
A festive spicy and fruity spritzer using Rhum Arrangé.
  • For the Rhum Arrangé
  • 750 ml bottle Captain Morgan's Original Spiced Rum
  • ½ cup sugar
  • ½ cup fruit/spice tea blend, see notes below
  • ***
  • For the Sailor's Delight Spritzer
  • 1 ounce Rhum Arrangé
  • 10 ounce glass crushed ice
  • ginger ale
  • cranberry juice
  • slices of orange for garnish
  1. For the Rhum Arrangé: In a one quart jar, mix rum, sugar, and tea blend. Cover and let steep 24 hours- 5 days. Strain before using.
  2. For the Spritzer: To two 10 ounce glasses of crushed ice add 1 ounce Rhum Arrangé. Fill the glasses with ginger ale leaving enough room for about an ounce of cranberry juice. Top with cranberry juice and stir. Garnish each with a slice of orange. Serves 2.
If using a fruit/spice loose tea blend, try steeping a serving of the loose tea in ½ cup of hot water to make a very concentrated tea, once cooled, strain, add some rum and sugar, and pour over ice. Taste. If it is a good combination, then that is the tea blend you want to use. Never waste good rum! This will make enough for about 25 cocktails.

Come back this afternoon to see my totally retro-goes-modern-fusion-rum-appetizer and some Entertaining Tips shared by my readers. If you would like to see what the other 9 bloggers are cooking up for the competition, then follow us on twitter with the hashtag #CaptainHolidays. It’s going to get crazy!

I have been compensated by Captain Morgan USA for this series of blog posts. All opinions, recipes, and photos are mine unless otherwise stated.


  1. Corky
    Posted November 29, 2012 at 8:30 AM | Permalink

    You didn’t mention having to buy umbrellas to put in the drink. Can’t wait to try this. Looks good.

    • Robin Sue
      Posted November 29, 2012 at 8:38 AM | Permalink

      Swords! Arrgghhh

  2. Posted December 1, 2012 at 3:45 PM | Permalink

    My word. I’ll take two. Please. 🙂 And also? Ahoy, matey!

  3. Posted December 12, 2012 at 6:38 PM | Permalink

    OK, I’m not a fan of pre-spiced rums, but I do like rum in general. That you are going the extra step of infusing it more is awesome. I’ve been wondering about speeding up the process. If you put meat and marinade in a vacuum bag, it’s supposed to speed things up, but I wonder if the same theory would apply here.

    Canning creates a vacuum, so since you already have the mason jars, could you do everything as described, then pop the jars in a boiling water bath for 10 minutes or so to get a good seal and start the vacuum going? Do you think this would speed up the process any?

    I know that you’ll do well in the competition, just don’t let it go to your head;)

    • Robin Sue
      Posted December 12, 2012 at 6:54 PM | Permalink

      Jeepers and I thought using the tea was super fast. I had not thought about vacuum sealing it. Boy us sciency people could go to town on something like this. Rhum Arrange in ten minutes! But I do wonder if the heat would alter things too much? Although speed is nice, I somehow think people enjoy this hobby and love to brag about their long soaking times, like the bar that has fruits soaking up to 8 years. Like an aged Scotch.

      Nothing goes to my head, some days not even oxygen;-)
      Thanks my friend, I am enjoying your candy making updates on FB. Will you ever start blogging your adventures?

  4. Posted December 13, 2012 at 7:48 AM | Permalink

    After I posted, I was thinking about the heat issue. The alcohol might boil off in the process, so that wouldn’t be as much fun. Also, I worry about extracting too many tannins from the tea mixture when using a hot water extraction method. Cold extraction is less likely to give you tannins, but it does take longer.

    I infuse vodka with coffee, and they say that adding a bit of sugar helps with the extraction (cold method); not sure if that would help here.

    Also, I’m not sure if this process is light sensitive, but I would keep the jar in a dark place while the process is ongoing just to be on the safe side. I do that with my coffee and vanilla infusions. Too bad they don’t make amber Mason jars. Wait, you would know if they do…do they?

    Blogging about candy making is sort of in the works. I’ve got an article that I’m writing for a local brewery about beer travel, then I may turn to candy writing. The beer travel article is actually the second part of a two part series with the first one being about the art of visiting breweries (http://blog.nightshiftbrewing.com/2012/12/04/the-art-of-visiting-breweries/).

    • Robin Sue
      Posted December 13, 2012 at 8:39 AM | Permalink

      I did use sugar, the cold method, and put it in a dark closet. It is really good, and it would be fun to play with other teas. I think it is so cool that you are in the candy making business. Sounds like you have the caramels down pat! Not an easy thing. I look forward to more of your creations!

Post a Comment

Your email address will not be published. All posts are moderated.


Rate this recipe:  

  • 10,080 Minutes - BRK Book The story of our dramatic lifestyle makeover and journey for living what matters.

    10,080 Minutes - Daniel and Robin Joss