Rye Whiskey & Garam Masala Cocktail Recipe

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Recipe adapted from Barwares, Portland, Oregon

The Whiskey
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The Whiskey from Barwares, Portland, Oregon
Prep Time
Cook Time
Total time: 25 minutes
  • Garam masala syrup
  • 1 teaspoon ground nutmeg1 teaspoon ground cloves1 teaspoon ground cardamom1 teaspoon ground coriander2 teaspoons ground cinnamon1 tablespoon ground cumin2 cups water1 tablespoon dried wormwood½ tablespoon dried gentian root2 cups demerara sugar
  • Cocktail
  • 8 ounces Old Overholt Rye Whiskey2 teaspoons garam masala syrupLarge ice cubes4 lemon peels
  1. Combine the nutmeg, cloves, cardamom, coriander, cinnamon and cumin in a saucepan and toast over low heat for 2 minutes. Add the water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the wormwood and gentian root and simmer for 2 minutes. Strain the entire mixture, place liquid back in the saucepan, add the sugar and cook until it dissolves. Let the mixture cool to room temperature, then store in the refrigerator in a lidded container until ready to use.
  2. In a mixing glass, combine the whiskey and syrup and stir to combine. Pour mixture into four chilled glasses with 1-to-2 large ice cubes per glass. Give each glass a few stirs. Twist a lemon peel over the surface of each glass to express the peels' oils. Drop the peels in the glasses and serve.
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