In a small bowl, stir together the rum, water and salt until the salt dissolves.

In another bowl, whisk together the flour, ginger, allspice, nutmeg, and cloves.

In a large measuring cup (use at least a 3 c size!), stir together the molasses and baking soda, and let sit approximately 15 minutes. The reason you want a large measuring cup is because the mix will foam and double in size!

With an electric mixer on medium-high speed, beat together the butter and sugar approximately 2 minutes until fluffy.

Reduce the speed to medium-low and gradually beat in (alternating half of each mix) the rum mixture, flour mix, and the molasses mix,

Cover the bowl with plastic wrap and refrigerate until stiff, at least 8 hours or up to 3 days. (I refrigerated for 24.)

Scoop the gooey dough onto a cookie sheet and spread them out!

Bake cookies at 375°F for 11 to 12 minutes, you don't want them quite browned on the edges.

Gently scoop off the cookie sheet onto a rack and let cool completely.