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Garam Masala Rum

Contributed by Eben Freeman

SERVINGS: Makes about 32 ounces

•MAKE-AHEAD

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

Plus: Ultimate Cocktail Guide

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)

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.

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