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Garam Masala Rum

  • SERVINGS: Makes about 32 ounces
  • MAKE-AHEAD

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

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  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.