70cl bottle dark rum (or bourbon)
2 vanilla pods
2 large cinnamon sticks
2 star anise
3 whole cloves
75g light brown muscovado sugar
1 Pour 100ml rum into a small saucepan. Using a small sharp knife, split the vanilla pods down their length, then add to the pan with the cinnamon sticks, star anise, cloves and sugar. Using a vegetable peeler, pare thin strips of peel from the orange and add to the pan. Slowly warm the rum over a low heat, stirring to dissolve the sugar; do not allow it to boil.
2 Pour the contents of the pan into a large, sterilised jar, then add the remaining rum. Once cool, tightly seal the lid and shake vigorously. Leave the rum in a cool, dark place and give it a good shake every day to muddle the spices.
3 After 2 weeks, strain and discard the whole spices and orange peel. Decant the rum into small new, sterilised bottles (or a larger one, if you prefer) to give to your lucky friends.
FYI: The rum can be stored in new, sterilised bottles for up to 3 weeks. Once opened, store in the fridge and use within 1 week.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
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