Risa Weaver-Enion is a professional photographer based in Sacramento, California. Through her company
Risa James Photography, she specializes in food and beverage photography, specifically cocktails. She works with small distilleries, wineries, and purveyors of cocktail accessories to create beautiful imagery for them to use in their marketing efforts. Her book,
Cocktails for Everyday Drinking, was published in 2022 and is available at all online booksellers.
When she’s not photographing cocktails, Risa and her husband love to travel, both within the United States and internationally. Many of their trips have been wine-focused, but they’ve visited their fair share of distilleries around the world as well.
Anyone who wants to reach out to Risa to ask questions about photography, cocktails, or anything else, can find her on Instagram
@risajamesphotography, on the web at
risajamesphoto.com, or over email at risajamesphoto [at] gmail.com. She’s always happy to answer questions and give advice.
The flavors and spices of the winter season lend themselves well to infusions because they are so fragrant. By infusing white rum with mulling spices, you get a dark spirit that's full of flavor and richness.
TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 24 H 10 M
TOTAL | 24 H 20 M
1 SERVING
| approx 4 oz cocktail
PRINT RECIPE
SPECIAL EQUIPMENT:
GLASS JAR WITH LID
CHEESECLOTH
FUNNEL
COCKTAIL SHAKER
JIGGER
STRAINER
Combine 2 ounces infused rum, 1 ounce fresh lime juice, and 1/2 to 3/4 ounce maple syrup in a cocktail shaker. If you like your cocktails on the sweeter side, use 3/4 ounce maple syrup. If you like them tart, use 1/2 ounce maple syrup. Add ice and shake 15-20 seconds. Double-strain into coupe. Garnish with whole star anise.
To infuse rum with mulling spices, combine 1 tablespoon mulling spice mix with 4 1/2 ounces rum in a jar. Let sit for 24 hours, shaking occasionally. Strain mixture through a cheesecloth-lined funnel to remove the mulling spices. Discard spices. This is enough infused rum to make two cocktails.
Infused rum will last indefinitely
Any white (meaning unaged) rum will do, but my preference for this one is Plantation 3-Star. You want to use slightly more rum for the infusion than you need for the cocktail recipe because the spices will absorb some of the rum during the infusion process.
