Message 20646 of 20656 in Recipe Exchange

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How is it going everyone.

I'm managing a bar in Yangon and have a very large variety of tropical fruit 
that I would like to infuse white rum with, but I'm having several issues.

A. the fruit is absorbing too much of the alcohol and lowering the proof of 
the finished product. while I could start with an ovenproof rum it would be 
time consuming and wasteful.
Some of the rums also need sweetening, which is going to lower the proof 
further.

B. the finished product is separating and getting a clear "head" and a 
sediment in the bottle.
I tried filtering of course, but coffee filters clogged almost immediately and 
I found that what was filtered had lost the beautiful colour I selected it for.
If it's possible I would prefer to use a density stabilizing agent, or 
alternatively find a way of truly taking the colour of the fruit- not just 
particles.