Bundaberg Spiced Rum - 1 Cup
Raisins - 2 Cups
Aioli - 500ml
Salt and White Pepper to taste
Bundaberg Spiced Rum - 60ml
Step 1 In a small saucepan, combine Bundaberg Spiced Rum and raisins.
Step 2 Bring to the boil until rum has reduced to half.
Step 3 Puree the mixture until smooth.
Step 4 Strain the puree through a small sieve to remove lumps.
Step 5 Allow to cool.
Step 6 Stir puree through aioli and season.
Step 7 Add 60ml extra of Bundaberg Spiced Rum into the final mix for an adults only version.
Step 8 Refrigerate until ready to serve.