Homemade Spiced Rum by Todd Thrasher

 Submitted by briandmcnabb

Spirit Score



Use a mortar and pestle or coffee grinder designated for spices to grind the star anise, cinnamon stick pieces, cloves, allspice berries, cardamom and nutmeg. Pour the rum into a clean, clear-glass 4-cup container; save the rum's original bottle. Add the spice mixture plus the vanilla bean and scrapings and the orange peel. Seal and place on an interior windowsill for 5 days, making sure to shake the mixture each day. After 5 days, strain through a fine-mesh strainer, then strain again to make sure all traces of the spices are removed. Discard any solids. Use a funnel to return the spiced rum to its original bottle. Be sure to label it accordingly.



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