Masala Mai Tai
Mixologist Eben Freeman of Tailor – New York, NY
Adapted by StarChefs.com
Yield: 1 Cocktail
Garam Masala-Infused Rum:
1 bottle gold rum
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.