Garam Masala Rum

Tailor · Manhattan
Use this spiced rum for making Masala Mai Tais.

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  • Servings: Makes about 32 ounces

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  • 1 heaping teaspoon smashed cardamom pods
  • 1 heaping teaspoon cumin seeds
  • 1 heaping teaspoon crumbled mace
  • 1 teaspoon coriander seeds
  • 1 teaspoon peppercorns
  • 1/2 teaspoon whole cloves
  • 1 liter aged rum
  • 2 or 3 fresh curry leaves (optional)

How to make this recipe

  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.

Contributed By

459787 recipes/garam-masala-rum-cocktails-2009 2013-12-06T23:27:32+00:00 Eben Freeman cocktail-party|asian|indian|cocktails|make-ahead Tailor,Eben Freeman,spiced rum,infused rum,garam masala,indian food recipes,garam-masala-rum-cocktails-2009 459787

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