HOMEMADE SPICED RUM

HOMEMADE SPICED RUM 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”-6” strip of orange peel (no white pith) ½ vanilla bean Garnish: Orange slices & Star Anise, optional Combine all ingredients except the vanilla bean in a lidded 1-quart jar. 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. Place the Spiced Rum in a dark place for 2 days. After 24 hours, shake it again. Strain the Spiced Rum through a fine-mesh sieve or cheesecloth into a clean bottle. Throw away the spices. Spiced Rum will keep indefinitely. Be sure to store in an airtight, glass container and in a dark, dry place.