Garam Masala Rum

• 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)

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.

pods, cumin seeds, mace, coriander seeds, peppercorns, whole cloves, aged rum, curry

Taken from www.foodandwine.com/recipes/garam-masala-rum-cocktails-2009 (may not work)