Once aged in oak barrels, guavaberry rum is made from sugar cane, spices, and the wild guavaberries that grow on the island’s inland hills. This liqueur is traditionally enjoyed at Christmastime, and every St. Martinois family has a bottle at home to preserve this decades-old tradition.
Jewel Daal’s Guavaberry Rum Recipe
- 1.2 kg guavaberries
- 4 liters rum
- 650 g sugar
- 2 cinnamon sticks
- ½ liter water
- 2 vanilla pods
Rinse the guavaberries in cold water with a strainer and keep the seeds. Soak the berries in rum for about two weeks. Mix the sugar, cinnamon, and water in a pot, and boil on medium heat for 10 minutes. Remove from the fire, add the vanilla, and let cool. The mixture will form a syrup. Pour the syrup into the rum bottle containing the guavaberries and shake well. Enjoy right away, or allow to infuse for longer. Drink responsibly.