I like to use hydrated raisins in a lot of recipes. I always keep a jar of them in the refrigerator. The proportion I use for adding the liquor is about 10 percent to 20 percent of the weight of the water. If you do not dilute the liquor with water, be prepared for a very strong burst of flavor!
Place the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2-inch. Stir in the rum or flavored alcohol. Cover with plastic wrap and place in the refrigerator for 24 hours. It is even better to allow the raisins to hydrate for 2 to 3 days. They will become very plump as they absorb the liquid. You can keep them in the refrigerator for a few weeks. When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jacques Torres Chocolate, MrChocolate