Pomegranate Hot Buttered Rum

Infuse the Rum
2 In a large mason jar, measure out the rum.
3 Add the pomegranate arils.
4 Close the jar, and shake, then leave in a cool, dark place for 1-2 weeks, or until the rum is a rusty red color and the pomegranate arils are white (or close to it.)
5 Strain the pomegranates out of the rum using a fine mesh strainer, and reserve the rum for later.
Make the Hot Buttered Rum
8 In a large glass bowl, beat the brown sugar, butter, cinnamon, ginger, cloves and salt together until blended and smooth with an electric mixer.
9 Pour in the rum, the boiling water, the pomegranate juice and maple syrup.
10 Stir until the butter mixture dissolves.
11 Divide the drink between two mugs.
12 Garnish with a cinnamon stick, and serve immediately.