Garam Masala Rum

1. 1

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

2. 2

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

3. 3

   Cover and refrigerate for 36 hours.

4. 4

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

5. 5

   Shake the bottle before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.