Maple Syrup Rum Liqueur Recipe D.I.Y. - Build The Bottle Rum

Maple Syrup Rum Liqueur Recipe D.I.Y.

Maple Syrup Rum Liqueur Recipe D.I.Y.
Maple Syrup Rum Liqueur Recipe D.I.Y.

Maple Syrup Rum Liqueur Recipe D.I.Y.

Hey Guys and Gals looking for a Maple Syrup Rum Liqueur?

You now have no reason to look any further, you have just found what you are looking for! This is a recipe for the most awesome tasting Maple Syrup Rum Liqueur in the world.


  • 1¾ cups dark rum (80 proof)
  • 1 vanilla bean (Madagascar or Bourbon), split
  • 6 prunes, coarsely chopped
  • 1¾ cups pure maple syrup, preferably grade B


Split your vanilla bean chop up your prunes and combined with the rest of your ingredients in your container close and shake.

Aging and Straining Your Maple Syrup Rum Liqueur

Let liqueur age for 6 weeks in a cool dark place.

While the liqueur is aging, give the jar a good shake once or twice a week to agitate and enhance the infusion.

After 6 weeks of infusing, it’s time to strain your liqueur.

Carefully strain the liquid through several layers of cheesecloth. It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point of straining out the pulp and rind, gently wring the cheesecloth to extract all of the liquid and juice (the fourth photo).

After straining, you can discard all of the rind, pulp and any spice.

Strain back into the large container if you are going to do step 2.

Otherwise you can go straight to bottling.

Congratulations, You Have Completed Making this Awesome Maple Syrup Rum Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

– A large glass jar (3 liter jar) 
 large plastic bowl
– measuring cups (liquid and dry)
– metal strainer
– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one. 

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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