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Masala-Spiced Rum

  • SERVINGS: Makes about 25 ounces
  • MAKE-AHEAD

Use this infused rum to make the Masala Daiquiri.

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  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.