House Spiced Rum

from Smuggler's Cove

• 1 Whole of Cinnamon Stick
• 6 Whole of Cloves
• \frac{1}{4} Teaspoon of Ground Nutmeg
• 10 Whole of Black Peppercorns
• 2 Slice of Ginger
• \frac{-167}{100} Cup of Demerara Syrup
• 2 Bottle of Blended Aged Rum
• 1 Whole of Vanilla Beans
• 1 Whole of Orange Peel
• 6 Whole of Allspice

In a half-gallon glass jar, combine the rum, vanilla bean (scraped seeds and pod), orange peel strip (you may wish to expel the orange peel oil a little as you add it), allspice, cinnamon stick, cloves, nutmeg, peppercorns, and ginger; seal airtight. Let the sealed jar of rum rest in a dark room for 72 hours, stirring once daily. Line a wire mesh strainer with cheesecloth and set it over a large bowl. Strain the spiced rum through the cheesecloth into the bowl. Add the demerara syrup (if desired, adjust the amount as you like; your chosen base rum may be plenty sweet as is) and stir to blend. transfer to bottles and seal well. The spiced rum will keep for several months at room temperature. *** ml) bottles blended aged rum © *** vanilla bean (split lengthwise) *** by 1%a-inch) strip of orange peel *** little white pith as possible) *** berries *** quarter-size coins