Credit: Martin Cate, Smuggler’s Cove
Ingredients
750 ml rum (I used Plantation Original Dark rum)
4 inches of a vanilla bean, pod and scraped seeds
2 1/2 x 1 1/2-inch strip of orange peel, with as much white pith removed as possible
3 allspice berries
4-inch cinnamon stick
3 whole cloves
1/8 tsp freshly grated nutmeg
5 whole peppercorns
1/2-inch piece of ginger, sliced
demerara syrup, optional
Directions
Put everything into a mason jar and let sit for 3 days, stirring once a day. Strain through a fine mesh strainer, then a coffee filter. Add 1 ounce of demerara syrup if needed, depending on your base rum.
Notes
There’s no comparison—making your own spiced rum is the way to go. The Plantation Original Dark was plenty sweet enough without adding any demerara syrup. This rum is so good I can sip it straight, which says something as I don’t like super-strong drinks. I can’t wait to try this in a hot toddy or eggnog!
