Raspberry Infusion

I just remembered that I started a raspberry in rum infusion. I had intended to let the infusion sit for about two weeks, but I forgot and it ended up sitting for about six weeks. All I did was put raspberries in rum. I didn't add any sugar (which is often part of infusion recipes).

The rum had a wonderful raspberry aroma and a mellow raspberry flavor. I made about 3 ounces and used half to make my champagne mojito recipe. It was really quite good. The raspberry and mint were very complimentary.

This is my second attempt at infusing. My first attempt was with mint in rum. That didn't turn out very well. The mint turned dark and the rum tasted off. Fresh mint is definitely better. And while I grow my own mint, I have started buying some at Trader Joe's and have been impressed with the quality.