- 1 piece Fresh Ginger Root, about 3 inches, diced
- 1 Star Anise
- 3 peppercorns Whole Black Peppercorns
- 3 Whole Cloves
- 1 Cinnamon Stick
- 1 teaspoon Pure Vanilla Extract
- 2 cups Good Quality Rum
Fill a 16-ounce mason jar with ginger root, star anise, peppercorns, cloves, cinnamon stick and vanilla extract. Fill jar with rum. Cover and let infuse for at least 24 hours.
Strain rum through a fine meshed strainer into a bowl. Decant back into jar and replace lid. Spiced rum will keep indefinitely.