Spiced Rum

Method

Toast six cloves, a cinnamon stick, six allspice berries and ten peppercorns until fragrant. Off the heat add a quarter cup of demerara syrup and a splash of overproof rum, scrape in a split vanilla bean and drop the pod in too. Top up with the rest of the bottle, jar it, and leave it somewhere dark until it tastes right, shaking occasionally.