Step 1

Prepare yourself. This is a long process!

Step 3

Grind allspice in a spice grinder. You want coarse, large pieces, not a fine grind. Or use a mortar and pestle for coarser pieces.

Step 5

Place allspice in a seal-able glass jar (Ball jar) and pour the rum over, making sure to cover the allspice.

Step 7

Seal and shake well.

Step 9

Let this steep for 4 days, shake once a day.

Step 11

On day 5, place the cinnamon stick in. Shake.

Step 13

After at least a week, and 12-14 days total steeping, strain through a fine mesh sieve. Then strain again through cheesecloth or a coffee filter into another clean glass jar.

Step 15

Heat water and sugar on stove over until boiling, stirring, about 5 minutes.

Step 17

Let the syrup cool, then add it to the allspice mixture.

Step 19

Shake and then let rest in the fridge for 2-4 days before using. This gives it time to let the solids settle as well, so you may have to strain again to get some more solids out. We store ours in the fridge.