Bilí is a popular drink from Vieques, a small island off the coast of Puerto Rico. Traditionally, it’s made by fermenting rum with quenepas, a local tropical fruit. However, chef Jose Enrique expands the infusing concept with other fruits. In this one, cherries, orange peel and allspice liqueur are macerated with sugar before infusing white rum.
This is a digestif that packs a real punch. Enrique likes to keep it in the freezer to chill and then pour right into glasses, but we like to serve it over ice to dilute to power of the infused rum.
To learn more, read “Rico Suave.”
Cherry-Infused Rum (Bilí)Recipe adapted from Jose Enrique, Jose Enrique, San Juan, PR
Yield: 6 to 8 servings
Prep Time: 1 hour and 10 minutes
Cook Time: N/A
Total Time: 1 hour and 10 minutes
1½ cups cherries, pitted
⅔ cup sugar
1½ ounces allspice dram liqueur
1 orange, zested with a peeler
One 750-milliliter bottle silver rum, preferably Don Q Cristal
Ice, for serving
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