Garam Masala Rum

Name: Garam Masala Rum
Ingredients: 1 heaping teaspoon smashed cardamom pods; 1 heaping teaspoon cumin seeds; 1 heaping teaspoon crumbled mace; 1 teaspoon coriander seeds; 1 teaspoon peppercorns; 1/2 teaspoon whole cloves; 1 liter aged rum; 2 or 3 fresh curry leaves (optional)

8 ingredients

5 steps

Ingredients

1 heaping teaspoon smashed cardamom pods
1 heaping teaspoon cumin seeds
1 heaping teaspoon crumbled mace
1 teaspoon coriander seeds
1 teaspoon peppercorns
1/2 teaspoon whole cloves
1 liter aged rum
2 or 3 fresh curry leaves (optional)

Directions

1

In a skillet, combine the seeds and spices and toast over moderate heat, shaking the skillet constantly, until fragrant, about 1 minute.
2

Carefully add the hot spices to the rum along with the curry leaves.
3

Cover and refrigerate for 36 hours.
4

Strain the spiced rum into the rum bottle or a large jar, cover and refrigerate for up to 1 month.
5

Shake the bottle before using.