Looking to celebrate the weekend in Prohibition-style? Serve up this unique cocktail from our friend’s at Bittercube, featuring rum, tart lemon and an out-of-this-world Garam Marsala syrup.

Kashmir Sour

2 oz. Roaring Dan’s Rum

.75 oz. Fresh Lemon

.75 oz. Garam Masala Syrup, recipe below

1 dropper Bittercube Bolivar Bitters


Glass: Coupe

Garnish: Smile


Shake ingredients with ice, strain.



Garam Masala Syrup

(Italicized ingredients are the most important. If you don’t have all of the spices below, that is okay.)

1T Cumin

1t Black Cumin

3T Coriander

1″ piece Cassia (Cinnamon)

1/2t Clove

1/4t Allspice

1 Bay Leaf

2 black Cardamom pods

2 green Cardamom pods

1t Black Pepper

1t Szechuan Peppercorn

1t Cubeb

1/4t Mace

1″ piece Ceylon

1/4t Mahlab




Bring 24 ounces of water to a boil. While the water is heating, bloom spices in pan on high heat until fragrant. Add spices to boiling water and let steep for 8 minutes. Strain off spices and measure water. Add an equal amount of granulated sugar and whisk to incorporate.


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