So, I knew that the basic recipe for bay rhum* had to be pretty simple: some kind of alcohol carrier + Jamaican bay leaves. Turns out it's really not much more than that:
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* Rum is an English spelling. French is "rhum" and Spanish is "ron." Given my use of the French spelling, I guess I need to use a rhum agricole like Barbancourt, Clairin, or Clemont.
** These need to be the species Pimenta racemosa, which is decidedly not the same as the brand of bay leaves you perhaps add to a batch of soup or stew. The West Indian bay leaves have a more intense taste than their other brethren, and that comes through if you want the aroma, astringent, deodorant, and skin conditioning effects of bay rhum after shave.
- 4 Ounces Vodka
- 2 Tablespoons Jamaican Rum
- 2 Dried West Indian Bay Leaves**
- 1/4 Teaspoon Allspice
- 1 Stick of Cinnamon, broken in pieces
- Fresh Zest from a Small Orange
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* Rum is an English spelling. French is "rhum" and Spanish is "ron." Given my use of the French spelling, I guess I need to use a rhum agricole like Barbancourt, Clairin, or Clemont.
** These need to be the species Pimenta racemosa, which is decidedly not the same as the brand of bay leaves you perhaps add to a batch of soup or stew. The West Indian bay leaves have a more intense taste than their other brethren, and that comes through if you want the aroma, astringent, deodorant, and skin conditioning effects of bay rhum after shave.