Masala-Spiced Rum

Use this infused rum to make the Masala Daiquiri.

Plus: Ultimate Cocktail Guide

  • Servings: Makes about 25 ounces

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  • 750-ml bottle white rum
  • 1/4 cup diced fresh ginger
  • 2 tablespoons allspice berries
  • 1 tablespoon black peppercorns
  • 1 tablespoon cardamom pods, lightly crushed
  • 1/2 teaspoon whole cloves
  • 3 medium cinnamon sticks
  • 3 halved and scraped vanilla beans and their seeds
  • 1 long strip of orange zest

How to make this recipe

  1. Pour the rum into a large jar. Add all the remaining ingredients. Stir, cover and refrigerate for 7 to 10 days. Strain the spiced rum into a large glass measuring cup, then pour back into the jar, cover and refrigerate for up to 1 month.

Contributed By

465631 recipes/masala-spiced-rum-cocktails-2009 2013-12-06T23:36:51+00:00 Duggan McDonnell caribbean|indian|cocktails|make-ahead spiced rum,Duggan McDonnell,infused rum,cocktail mixer,drink mixer recipes,masala-spiced-rum-cocktails-2009 465631

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