Crush in a mortar all the spices but the vanilla pod. Cut it in small pieces.
Fill up a big jar with alcohol and 300 g of pure water. Add the spices and the vanilla.
Shake it: immediately the liquid will become crimson red.
Close the jar and infuse for a couple of weeks, shaking it at least once a day.
After this time, melt the sugar in 500 g of pure water and add it to the jar with alcohol and spices.
Shake it again and let it sit for another day
Filter the liqueur through a cheese cloth or a paper coffee filter and collect in a bottle and pour in the rose water. The alchermes is ready to be used.