Ingredients
1 bottle 750 milliliters medium-bodied aged rum. I used Plantation Barbados Rum. Other suggested rums are: El Dorado 5 Year, Mount Gay Eclipse Black or Appleton Estate V/X)
3 allspice berries
3 whole cloves
1 cardamom pod
1 cinnamon stick
1/8 teaspoon whole nutmeg grated
5 4-5 inch strip of orange peel no white pith
½ vanilla bean
Garnish: Orange slices & Star Anise optional
Directions
1
Combine all ingredients except the vanilla bean in a lidded 1-quart jar.
2
Split the vanilla bean lengthwise and scrape the seeds into the rum mixture and add the bean. Cover the jar tightly and shake one minute.
3
Place the Spiced Rum in a dark place for 2 days. After 24 hours, shake it again.
4
Strain the Spiced Rum through a fine-mesh sieve or cheesecloth into a clean bottle. Throw away the spices.
5
Spiced Rum will keep indefinitely. Be sure to store in an airtight, glass container and in a dark, dry place.
6
Enjoy!