My F&W
quick save (...)

Masala-Spiced Rum

  • SERVINGS: Makes about 25 ounces
  • MAKE-AHEAD

Use this infused rum to make the Masala Daiquiri.

Plus: Ultimate Cocktail Guide

  1. 750-ml bottle white rum
  2. 1/4 cup diced fresh ginger
  3. 2 tablespoons allspice berries
  4. 1 tablespoon black peppercorns
  5. 1 tablespoon cardamom pods, lightly crushed
  6. 1/2 teaspoon whole cloves
  7. 3 medium cinnamon sticks
  8. 3 halved and scraped vanilla beans and their seeds
  9. 1 long strip of orange zest
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    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.