Masala Mai Tai by Eben Freeman
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Masala Mai Tai
Mixologist Eben Freeman of Tailor – New York, NY
Adapted by
June 2009
Yield: 1 Cocktail


Garam Masala-Infused Rum:
1 bottle gold rum
Black peppercorns
Cinnamon stick
Coriander seed
Cumin seeds
Fresh curry leaves

1½ ounce Garam Masala-Infused Rum
¾ ounce freshly squeezed lime juice
½ ounce Fee Brothers Orgeat Almond Cordial Syrup
½ ounce Marie Brizard Orange Curacao
Edible marigold flower


For the Garam Masala-Infused Rum:
Combine the rum and spices and allow to infuse for 1 to 3 days.

For the Cocktail:
Combine the ingredients in a cocktail shaker and shake vigorously for 15 seconds; strain into a double old-fashioned glass and fill with crushed ice. Garnish with blueberries and an edible marigold.