My F&W
quick save (...)

Garam Masala Rum

  • SERVINGS: Makes about 32 ounces

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

Plus: Ultimate Cocktail Guide

  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.