Some people choose to make kombucha, others sourdough, but the most ingenious among us will choose to make spiced rum. So, how do I make my own spiced rum? Well, the answer is it’s actually stupidly easy – just whack a load of spice in the rum bottle and give it a shake. No, we’re joking, but that’s actually not far from the truth. You don’t need to be a mixology expert or hold a science degree to make spiced rum, and with just rum, some fruit, your favourite spices and a couple of days you can make it at home. Here’s how to make your own spiced rum.

The first step is picking your base rum. This could be a simple white rum, but for a seriously impressive DIY spiced rum we recommend going for something darker and aged. Once you’ve got your rum it’s time to get creative, and this is the part you magically transform this shop-bought rum into your own unique spiced rum taste sensation.

The best news is you can add pretty much anything to your rum, be it citrus fruit, ginger, spices, herbs or vanilla pods. Star anise and clove workreally well, along with cinnamon sticks, cardamom pods, all-spice berries, freshly grated nutmeg, vanilla and even black pepper. Adding orange zest and fresh ginger will give your rum that fruity, zesty kick that makes it so drinkable. Remember to go slowly and carefully, you can always add morespices to taste, but you’ll never be able to rectify too much cinnamon or clove.

Once you’ve selected your line-up, you can pop the spices and flavours right into the rum bottle itself and screw the cap on tightly. If you’re adding fruit, peels or lager items like cinnamon sticks, it’s worth decantingthe rum into another container – something large and airtight, like a Mason jar.

After two or three days – and dozens of excuses to ‘check the flavour’ – then you’re ready for the fun part: decanting and drinking. Drink your creation neat, with a splash of coke or even in a warming hot toddy or fruity rum punch. Watch your back, Captain Morgan…