Garam Masala Rum

• MAKE-AHEAD

Ingredients

1. 1 heaping teaspoon smashed cardamom pods
2. 1 heaping teaspoon cumin seeds
3. 1 heaping teaspoon crumbled mace
4. 1 teaspoon coriander seeds
5. 1 teaspoon peppercorns
6. 1/2 teaspoon whole cloves
7. 1 liter aged rum
8. 2 or 3 fresh curry leaves (optional)

1. In a skillet, combine the seeds and spices and toast over moderate heat, shaking the skillet constantly, until fragrant, about 1 minute. Carefully add the hot spices to the rum along with the curry leaves. Cover and refrigerate for 36 hours. Strain the spiced rum into the rum bottle or a large jar, cover and refrigerate for up to 1 month. Shake the bottle before using.