By Devi Poojari
750 ml dark rum 1 vanilla bean pod or good quality vanilla concentrate 2 star anise 1 big stick cinnamon 2 teaspoons dried cranberries ½ teaspoon nutmeg powder ½ teaspoon ginger powder Few slices orange with peel 3-4 cloves
Slit the vanilla bean pod into two and place gently into the bottle of rum along with the other spices and spice powders. Screw on the lid and shake thoroughly. Allow it to sit in a cool corner of your shelf for a minimum of 48 hours before use.