Have some ice at the ready for rum cocktails! Get shaking for a sweet taste of summer.
For the garam masala-spiced pineapple, heat the butter in a frying pan and fry the pineapple chunks until golden-brown. Add the garam masala and brown sugar and mix until well combined. Once the sugar has dissolved, remove the pineapple from the pan and allow to cool. Store in an airtight container until ready to use.
Place the spiced pineapple cubes and sugar into a cocktail shaker and muddle (mash) with the end of a rolling pin.
Add the white rum, Galliano and a handful of ice and shake hard.
Strain the cocktail into a whiskey tumbler over crushed ice and garnish with pineapple leaves.
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