Home Made (Rum) Cream Liqueur

I like to make as much in-house at my bars as possible, out-sourcing only when it makes sense to with regards to time and quality. For example, I am still often asked if I make my own bitters. When I first started and the only bitters I could get my hands on were Angostura, Pey hcaud’s and Regan’s Orange, so it made sense to invest the time and energy to extract flavors over weeks or months to get a desired, but not always consistent, bitter. However, with so many quality bitters readily available on the market these days, it doesn’t always make sense to produce my own. One thing I do enjoy making, as I can really make it my own “house-style” and impress guests, is a rum cream. This would be

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