A caramelly, spicy, cardamom liqueur
- 750 ml Dark Rum
- 4 tbsp whole Cardamom pods
- 300 gms sugar
- 250 ml water
Combine the sugar, water and cardamom in a pan and bring to a boil. Once the sugar has dissolved, simmer on med-low until the liquid has reduced to 175 ml. (Boiled down approximately by a third.)
Cool, then add the rum and stir to mix.
Pour into a clean jar and fasten the lid tightly. Set aside to steep for 72 hours.
Filter through a double layer of muslin and allow the liqueur to settle for another 24 hours. Filter again, and bottle.