I found a recipe I'd like to try for homemade spiced rum. It includes whole cloves and allspice berries. Any thoughts on substituting the ground versions (which I already have)?
One of the advantages of the whole stuff is that it's easy to pull out of the drink before you serve it. I think ground spices would make the drink gritty.
I've been thinking about the ground spices. Would have to seal tightly in a coffee filter or two and then place in a tea ball before using it. Also figure out how much to use, you would not be able to use the same amount as the whole spices.
I've been thinking about the ground spices. Would have to seal tightly in a coffee filter or two and then place in a tea ball before using it. Also figure out how much to use, you would not be able to use the same amount as the whole spices.
Thanks a million to all!! Great suggestions, and decided to try it first with whole cloves and allspice berries. It takes a few days, so fingers crossed!
Thanks again, so helpful to get feedback and guidance!
Mike