1 cup light rum
¼ cup whole allspice berries
3 one-inch cinnamon sticks
1 ½ cups water
⅔ cup brown sugar

Using a mortar and pestle or spice grinder, crush allspice berries to a course grind. Place crushed berries in a glass jar with a lid and cover with rum. Replace lid and let steep for 3 days, shaking once each day. Add cinnamon sticks and replace lid. Let steep another 7-10 days. Strain into a clean glass jar.

Heat water and sugar in a saucepan, stirring to dissolve sugar. After 5 minutes, remove from heat and let cool. Pour syrup into allspice mixture. Shake and store at room temperature for 48 hours before using. Use within 2 months. Makes about 3 cups.

Use in The Red Rudolph holiday cocktail.