Name: Masala-Spiced Rum
Yield: Makes about 25 ounces
Ingredients: 750-ml bottle white rum; 1/4 cup diced fresh ginger; 2 tablespoons allspice berries; 1 tablespoon black peppercorns; 1 tablespoon cardamom pods, lightly crushed; 1/2 teaspoon whole cloves; 3 medium cinnamon sticks; 3 halved and scraped vanilla beans and their seeds; 1 long strip of orange zest

Pour the rum into a large jar. Add all the remaining ingredients. Stir, cover and refrigerate for 7 to 10 days. Strain the spiced rum into a large glass measuring cup, then pour back into the jar, cover and refrigerate for up to 1 month.

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Masala-Spiced Rum

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