Spiced Buttery Rum

Directions

1. 1
   Crush 10 allspice berries and eight 3-inch cinnamon sticks and toast lightly in a skillet over moderately low heat for about 5 minutes.
2. 2
   Add 1 stick unsalted butter and 1 split and scraped vanilla bean and stir until the butter melts.
3. 3
   Pour the butter into a jar and add one 750-ml bottle of light rum.
4. 4
   Freeze for 24 hours.
5. 5
   Skim off the butter.
6. 6
   Strain the rum through cheesecloth.