Homemade Booze: Spiced Rum

This week I began another venture into homemade booze: spiced rum. I’ve been checking out a few different recipes since around Christmas-time and was surprised to find that spicing rum would only take 5 days vs. the month it took me to infuse the vodka to make Limoncello & Clemencello. I had about half the spices already on-hand, & ended up picking up a few extra goodies during my spice-run that you will surely see in a future blog…


Like these bad-boys… I have a few ideas brewing, what would you do with these?

I feel like my spiced rum needs a clever pirate name but I haven’t come up with one yet, so for now…

Spiced Rum


  • 750ml white (clear) rum
  • 3 whole cloves
  • 2 cardamom pod
  • 1 star anise pod
  • 1/2 cinnamon stick
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp orange zest (freshly grated)
  • 1/8″ slice of fresh ginger, peeled
  • 3 black peppercorns


  1. Crush the cardamom & star anise pods, cloves, and peppercorns using a mortar & pestle, or the side of a knife.
  2. Put all ingredients except the rum in a 1 quart mason jar, and pour rum over to the fill line of the jar (750ml should fit in there perfectly).


    The spices just need to be crushed enough to release their flavors. No need to completely pulverize. Here’s a shot of the view looking down into the jar before I poured in the rum.

  3. Screw the cover on the jar tightly and put in a cool, dry place.
  4. Shake daily for 5 days.
  5. At the end of 5 days, your rum should be spiced and ready to filter.

Day 1/5:


Day 1/5 after the daily shake. Most (but not all) of the spices are beginning to sink to the bottom of the jar. I’m actually pretty surprised that it’s the color of weak tea already (remember, this was CLEAR rum I started with).

Day 2/5:


Day 2/5: I am very glad that I used clear rum instead of dark rum so I can clearly see the changes that are happening. Not sure if it will make a huge difference in the end product. It’s already getting close to the right color…


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