MONTANYA COCKTAIL RECIPES
(Click here to download as 22 page PDF!)

Please scroll to the bottom of this section for recipes for our custom, hand-made syrups and ingredients.

THE BREATH OF GOD
(a beer cocktail) 

1/2 bottle of New Belgium Trippel Ale or Orval Trappist
1 oz. Montanya Oro Rum
Tsp of Leopold Brothers Cassis
dash of Orange Bitters 

 

 

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FREESTYLE (also may be strained and served as a Martini)

Collins Glass with ice/turbinado Sugar rim- prepare directly into glass 
1 squeezed lemon
4-5 basil leaves
1 oz Clove Syrup
2-3 oz Oro
2-3 tsp pineapple chunks and juice
Seltzer to fill

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Thai Boxer (also may be strained and served as a martini)

Collins Glass with ice/turbinado sugar rim-prepare directly into glass

½ squeezed lime
3-4 basil leaves muddled
2 tsp blueberries and some juice
2 oz Platino
Fill with combo of ginger ale and seltzer (to taste)
Top with 2 drops Angostura bitters

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The Teocalli Martini (The Martini of many Names!)
also known as the Green River Martini and the Animas Martini 

Martini Glass/mix in shaker on ice
Jiuce of ½ lime
3 mint leaves muddled
3 oz cucumber infused Platino
1-2 oz. Honey Lavender Syrup
Strain into glass and garnish with 2 cucumber wheels

The Teocalli Caldera Martini 

same as above only add a fresh sliced Jalapeno to the shaker and a slice to garnish. 

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White Room (served over ice or a martini)

Martini Glass/Almond rim/mix in shaker on ice
1.75 oz Vanilla infused Platino rum (add 3-4 madagascar vanilla beans to a bottle)
1.25 oz Oro
2 oz half and half
.5 oz simple syrup
Splash Orgeat syrup
Strain into glass and garnish with almonds

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The Cuban Daiquiri

Rocks glass/rim with salt or sugar- as requested. Mix in shaker on ice
Juice of whole lime
2 oz Platino
1 oz Oro
. 5 oz Simple syrup
Pour into rocks glass with ice and garnish with lime wheel

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Maharaja Martini (serve as martini or on the rocks)

Martini glass/turbinado cinnamon sugar rim/mix in shaker on ice
Juice of ½ lime
1 oz Maharaja Syrup
2 oz Ginger beer
3 oz Oro
Strain into glass and garnish with lime wheel and 3 cardamom pods

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Basil Paradisi

Martini glass/mix in shaker on ice
Juice of 1/2 lime
3 oz. Basil-infused Platino
2 oz squeezed grapefruit (1 half)
.5 oz simple syrup
3 basil leaves 
Strain into glass and garnish with basil leaf

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Pina Colada 

Martini glass/mix in shaker on ice
Juice of ½ lime
¼ cup cream of coconut
1 oz pineapple juice
3 oz Platino
Strain into martini glass and garnish with lime and mint leaf on top.  May be on ice or blended too.

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The Rio de Janiero

Collins glass filled with ice/mix in shaker on ice
2 oz Oro or Platino
2 oz Pineapple juice
¼ cup cream of coconut
1 oz orange juice
Strain into glass, drizzle w/grenadine and sprinkle w/nutmeg. Garnish with lime

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Arnold Palmer

Collins glass filled with ice
1 squeezed lemon
2 oz concentrated black tea
.5 oz simple syrup
3 oz Platino
Garnish with lemon wedge

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Honey Lavender Lemonade

Collins glass filled with ice
1 squeezed lemon
1-2 mint leaves muddled
1 oz honey lavender syrup
2 oz Platino
Top of with Seltzer
Garnish with lemon wheel

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Laughing Buddha

Drink:

1.5 oz thai chili infusion
1.5 oz cucumber infusion
-fill with Buddha Mix and top with a splash of soda

**Buddha Mix
1 fresh pineapple
1 C fresh orange juice
1/2 C fresh lemon juice
3/4 C agave
2 handfuls of cilantro
1 can lite coconut milk (thai kitchen brand)
3 C coconut H20
-blend all ingredients in vitamix or blender 

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Maharani

2.5 oz Oro
1.5 oz 1/2 and 1/2
1.5 oz Maharaja
-put all ingredient in shaker and give a big shake and strain into rocks glass over fresh ice

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Pina Rojo

1.5 oz Red Chili Infusion
1.5 oz Platino
1.5 oz Pineapple
1/2 lime
.5 oz Simple Syrup
-shake and pour into a martini glass with a sugar chili rim
-float a red chili slice

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Nutty Monkey

3 oz Banana Rum
1 oz cream
1 oz cinnamon syrup
.25 almond
-shake and serve as a martini with an almond rim and a cinnamon sprinkle

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The Pear Up There

Rocks Glass or Martini/Prepare in Shaker
Juice of 1 fresh lime
10 muddled Green Seedless Grapes
3 Muddled Mint Leaves
2.5 oz. Platino
2.5 oz. Pear Puree
1/4 oz. Simple Syrup
Shake and strain over ice or into chilled martini glass.
Garnish with toothpick or bamboo skewer with several grapes and pear slices.
Pear Puree:  4 peeled pears with 4 oz. simple syrup, blended.

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The Red Lady or Bloody Pirate

(Montanya's Bloody Mary) 
Collins glass filled with ice
2 oz Oro
Fill with Montanya Bloody Mary mix
Stir well
Garnish with pepperoncini / salami / olive

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The Kiwi Experience

In a shaker with ice, blend and shake:
3 oz. of Montanya Platino
(or 1.5 oz. Montanya Platino and 1.5 oz. Cucumber-infusion)
1.5 oz. Kiwi Pineapple Mix
juice of half a lemon (or lime ok too)
1 oz. simple syrup (more or less to taste)

Shake and strain into martini-style glass.
Garnish with a floating kiwi slice. 

Kiwi Pineapple mix:
2/3 fresh kiwi
1/3 fresh pineapple
Blend and strain as juice. 
Keeps in fridge for one week if 1 oz. lemon juice is added. 

Simple syrup:
1:1 ratio water to natural sugar
heat to dissolve and chill. 

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Habanero Mango or Meta Mango Martini

In a shaker with ice:
2.5 oz. Montanya Platino
2 oz. Knudsen's Mango Nectar
.5-1 oz. Agave Nectar 
(to taste)
Juice of 1 lime
2 slices of fresh Jalapeno or Habanero

Shake and Strain into Martini-style glass.
Can also be served over ice and topped with seltzer for a lighter touch.
Try without Jalapeno to avoid the spice. 

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The Maisel (Cuba Libre)

Collins glass filled with ice
Juice of ½ lime
2-3 oz Oro
Fill with coke
(We recommend Mexican Coke to avoid the excess artifical ingredients.  Available at most grocery stores) 

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Missionary's Downfall
We love the name AND the cocktail!

10 leaves fresh mint
1/2 ring of peeled pineapple cut 1/2-inch thick, core removed
2 ounces Montanya Platino rum, more as desired! 
1 ounce fresh lime juice
1/2 ounce peach liqueur, (we prefer Leopold Brothers)
1 tablespoon honey syrup
Pineapple juice, if necessary to sweeten to taste.

Combine all ingredients in a blender with about 1 1/2 cups ice.
Purée until smooth. If too thick, add a little pineapple juice or extra rum, to taste. 
It should look like a slushy mint pesto. Pour into a chilled cocktail glass or goblet, and serve with a straw snipped to rise 2 to 3 inches above rim of glass.

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Gingerlee

Collins glass filled with ice
Juice of ½ lime
2-3 oz Oro
Fill with Ginger Ale

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Montanya Mojitos

Collins glass filled with ice/turbinado sugar rim
Juice of 1 whole lime
2-3 muddled mint leaves
2-3 oz Platino
Top with Seltzer 

*Hibiscus Mojito- add 1 oz hibiscus syrup and garnish with dried flower from syrup

*Green Tea Mojito- add 2 oz Green Tea

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 THE CAPE COD BUBBLY 

Champagne Coupe or Flute
2.5 oz. of Cranberry Infused Platino
.5 oz. fresh squeezed orange
1 oz. (or to the top) chilled Champagne
Shake the infused Platino until chilled.
Strain and pour.
Top with Champagne
Garnish with an infused cranberry and a wheel of orange with the skin removed.
Variation: Try a blood orange! 

Cranberry Infusion:
Use fresh organic cranberries
Add 1 pint of cranberries to one bottle of Platino.
Poke the cranberries with a fork before adding.
Infuse for 3-4 days.
If infusion is more tart, use sweeter champagne, or add 2 tablespoons of evaporated cane juice or agave.

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The Templar (also called The Sonic)

Collins Glass filled with ice
½ squeezed lime
2-3 oz Platino
Fill with combo of Seltzer and tonic

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Fruit Mojitos (so many choices, get creative!)

Collins glass filled with ice / turbinado sugar rim
½ squeezed lime
5-6 mint leaves muddled
2 oz Platino
Sliced or muddled fresh soft fruit (blackberries, peaches, watermelon)
For added sweetness, use a dash of simple syrup or preserves/juice of the fruit. 
Top with Seltzer

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Lavender Blackberry Mojito

Collins glass filled with ice/turbinado sugar rim
½ squeezed lime
6-9 mint leaves muddled
1 oz honey lavender syrup
3-4 muddled blackberries
2 oz Platino
Top with Seltzer

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Watermelon Mojito 

Collins glass filled with ice/ ½ turbinado sugar rim

½ squeezed lime

1-2 oz watermelon juice

5-7 mint leaves muddled

2 oz Platino

3-5 cubes watermelon chunks

Top with Seltzer

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Dot's Paradise Mojito

Collins glass filled with ice/ ½ turbinado sugar rim 

½ squeezed lime

1 spoonful peach jam

5-6 mint leaves muddled

2 oz Platino

3 -5 cubed peach chunks

Top with Seltzer

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Blackberry Orange Mojito

Collins glass filled with ice/ ½ turbinado sugar rim

½ squeezed lime

6-9 mint leaves muddled

3 blackberries muddled

2 oz Platino

1-2 oz Orange juice

3 drops orange bitters

Top with Seltzer

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Mountain Bluebell Mojito

Collins glass filled with ice/ ½ turbinado sugar rim 

½ squeezed lime

6-9 mint leaves muddled

3 tbp blueberries

1 oz cinnamon syrup

2 oz Platino

Top with Seltzer

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The Sea Breeze Mojito 

Collins glass filled with ice/ ½ turbinado sugar rim

½ squeezed lime

6-9 mint leaves muddled

1 oz grapefruit

½ oz cranberry juice

2 oz Platino

Top with Seltzer

Garnish with cubed grapefruit chunks

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Bright and Sunny

Collins glass filled with ice/ ½ turbinado sugar rim

1 squeezed fresh orange

1 oz Ginger Beer

1 oz Montanya Platino (or Oro)

Top with Seltzer

Stir well

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The Honey Bee 

Martini glass

2.75 oz. Oro

.75 oz. lime

1 oz. Honey syrup

.25 oz. Dr. Bob's Snake Oil

Shake and pour.

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Dark and Snowy/Montanya Mojo

Collins glass filled with ice/ ½ turbinado sugar rim

½ squeezed lime

1 oz Montanya Ginger Syrup

2 oz Oro

Top with Seltzer

Stir well

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The Sayulita 

The Juice:
2 c chopped English cucumber
1/2 c mint leaves
1/3 c agave nectar
1/4 c cilantro leaves
1 lime sectioned and juiced
Dash of salt

Mix all of the above together in food processor.
Strain with cheesecloth. 
Serves 6

The Recipe: 
2 oz Sayulita juice
2.5 oz Montanya platino
Serve in tall Collins glass on ice
Top with tonic or soda, as preferred.

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The Apollo

Collins glass filled with ice/mix in shaker
½ squeezed lime
1 oz Cinnamon syrup
2 oz Oro
3-4 oz Pineapple juice
Strain into glass garnish with lime slice

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Siracha Sour

Martini Glass/mix in a shaker with ice
½ squeezed lime
¼ tsp Siracha Sour
1 oz Pineapple juice
3 oz Oro
Strain into glass, garnish with slice of orange and 3 pomegranate seeds in the middle of slice

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 Lucky Lady

Collins glass filled with ice
½ squeezed lime
½ squeezed lemon
1oz Platino
2-3 oz. Cranberry
Splash of Seltzer 

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Ginger Cilantro Martini

Martini glass/turbinado sugar rim/mix in shaker on ice
3 oz cucumber-infused Platino
3-4 cilantro leaves, chopped
Small amount ginger root chopped
2 oz pineapple juice
.5 oz simple syrup 
Strain into glass and garnish with lemon wheel 

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Zen-tini

2.5 oz Platino
.5 oz fresh squeezed grapefruit
.5 oz Ginger
.5 oz Simple
2 oz Green Tea
6 mint leaves muddled
-shake and serve as a martini

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Cosmojito Martini

1.5 oz Platino
.75 oz Dr. Bob’s Snake Oil
1/2 lime
.25 simple syrup
1 oz Cranberry
2 mint leaves muddled
shake and strain 
serve as a martini
ganish with cranberries and a mint leaf 

Tuscany Tonic

1 squeezed lime
3 slices of peeled cucumber
2 springs of rosemary
-muddle together
2.5 oz Platino
-top off with tonic
-garnish with a lime wheel and a rosemary sprig
collins glass 

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Jamaican Caucasian

2 oz Platino
1 oz Rum Cream
1.5 oz Cream
-serve in a rocks glass with ice 

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Minty Hound

3 oz Grapefruit
1/2 lime
3 oz Platino
4 Mint Leaves
.5 simple

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Peaches and Cream

Martini glass
2 oz. pureed fresh, peeled ripe (Palisade) peaches
1.5 oz. cream
2 oz. Oro
.5 oz. simple syrup
shake with ice, pour and garnish with a peach slice.

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Strawberry Bojito

in a Collins glass over ice
2 oz. Platino
1 squeezed lime 
5 basil leaves
1 fresh strawberry, sliced and muddled
.5 oz. simple syrup
top with club soda
prepare in glass and stir (we use a chopstick to stir our mojitos)

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Jalapeno Pineapple Martini

Martini glass/ mix in shaker on ice
½ squeezed lime
2 mint leaves muddled
3 Cilantro leaves muddled
1 oz pineapple juice
3 oz Jalapeno infused Platino
Garnish with several small pieces of pineapple and a jalapeno slice

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Orange Creamsicle Cocktail

Martini Glass/mix with shaker on ice 
1 squeezed orange
1.75 oz Vanilla infused Paltino
1.25 oz Oro
2 oz ½ and ½
.5 oz simple syrup
Strain into glass garnish with a few drops of orange flower water, whipped cream and orange slice

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Cherry Limeade

Collins glass full of ice
½ squeezed lime
4-5 mint leaves muddled
4-6 cherries with cherry juice for color
.5 oz Simple syrup
Top with Seltzer
Serve with spoon for cherries

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Hemingway Daiquiri 

Served in Champagne Coupe glass
Mix with shaker on ice
½ squeezed lime
¾ oz Luxardo or Leopold Brother's Maraschino Liqueur
¾ oz Grapefruit
¼ oz Simple syrup
1.75 oz Platino 
Strain and garnish with lime wheel 

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Ginger and Orange

Collins Glass ½ Turbinado sugar rim fill with ice
½ squeezed lime

2-3 mint leaves muddled
1 oz Ginger beer
½ oz Orange Juice
2 oz Platino
Top with Seltzer

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Rhubarb Lemonade

Collins Glass fill with ice
½ squeezed lemon
2-3 mint leaves muddled
1 oz Rhubarb syrup
.5 oz Montanya Marrakech syrup
2 oz Platino
Top with Seltzer

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San Juan Strawberry/Here’s Johnny

Collins glass ½ turbinado sugar rim/Mix in a shaker on ice
3 basil leaves muddled
2 oz pre-mixed strawberries
2 oz Platino
Top with ½ Ginger ale ½ Seltzer
Garnish with Sliced Strawberries

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The Natty B 

Collins Glass filled with ice
½ squeezed lime
1 oz All spice syrup
2 oz Oro
Top with Grapefruit juice

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Hurricane

1.5 oz platino
1.5 oz Oro
2 oz pineapple
1 oz orange juice
.5 oz Pomegranate syrup
1/2 a lime
-shake vigorously
-pour into a hurricane glass
-garnish with a pineapple wedge
(use fresh squeezed orange and pineapple for a truly culinary version!)

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Jamaican Rum Cream (batch recipe)

1 can evaporated milk
1 c. heavy cream
1 1/2 c Oro
4 oz. dark caramel syrup
2 oz. gourmet chocolate
4 stp strong decaf (or regular) coffee
1 tsp vanilla extract
1 tsp cinnamon
simmer heavy cream, melt in chocolate and cinnamon, remove from heat.
add all other ingredients and blend well in mixer.  Keep chilled for up to 30 days.

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Mai Tai

Collins glass filled with ice
½ lemon
½ lime
.5 oz Almond/Orgeat syrup 
1 oz Oro
1 oz Platino
1 oz Simple syrup
1 -3 drops Orange flower water
Garnish with drizzled Grenadine and a mint leaf
(optional: add a floater of high proof rum) 

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Distillers Montanya Mud

Collins glass filled with ice ½ turbinado sugar rim/Mix in shaker on ice
2 oz iced Coffee
1-2 oz half and half
2 oz Platino
1-2 oz Cinnamon Vanilla syrup
1-2 Mint leaves muddled
Strain into glass

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Drafting the Dragon

2.5 oz Oro
3 oz Peach Puree
1/2 lime
.5 oz Agave
1/2 a red chili
-muddle 1/2 a red chili in shaker, add remaining ingredients and strain into a martini glass. Float a red chili.

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Darjeeling Ltd.

Martini glass
1 squeezed lemon
2 oz. Darjeeling tea-infused Platino
1/2 oz. pasturized egg white
1/2 oz. simple syrup
4 sprays food-grade Rose Water (available at health food store)
Shake vigorously to froth the egg white
Garnish with a dried rose bud 

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Hot Cider:

2 Oz Oro
Fill Mug with Seasonal Fresh-pressed  Cider
Heat on burner or in microwave until piping hot 
Garnish:  Slice of apple, Whip Cream and/or nutmeg

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The Great Pumpkin

Martini glass
1.5 oz. Pureed Pumpkin (canned or fresh made)
2.5 oz. Oro
1 oz. 1/2 & 1/2
1 oz. Cinnamon syrup
.5 oz. Jamaican Rum Cream (see recipe on this page)
dash of Allspice
shake and pour
garnish with sprinkle of nutmeg

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Cucumber Caiparissima

2 fresh cucumber slices
1/2 lime, quartered
1.5 oz. cucumber-infused Platino (add a full cucumber in chunks to a bottle of Platino and infuse for 2-3 days)
1.5 oz. Platino
.5 oz. simple syrup

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Montanya Iced Chai:

½ sugar rim on Cocktail Glass 
In Shaker:
3 oz Spiced Decaf Chai (we make our own but can be store bought or look up Chai Recipes)
1 oz Heavy cream
2 Oz Oro
Pour over ice
Garnish with Nutmeg 

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Egg Noggin:

½ Sugar Nutmeg Rim
2 oz Platino or Oro
Top with Egg Nog (we prefer to make our own Eggnog from scratch, but organic store brands are great too)  
Garnish with a dash of nutmeg

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The Hot Montoddy

     The Toddy Mix (this is a batch to last in the freezer)
     Soften 1 Quart Vanilla Ice Cream
     1 lb Butter 
     1 lb Brown Sugar 
     1 lb Confectioners Sugar
     Mix in Blender or Bowl with durable Mixer
     Store up to 4 months in freezer

2-3 Big Spoonfuls of Mix
3 oz Oro
Fill with Hot Water or warm on stovetop to make piping hot.
Stir 
Top with Whipped Cream
Sprinkle Nutmeg on Top 

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The Montanya Wassail (batch recipe)

1 gallon of best quality apple cider
64 oz natural cranberry juice
2 oranges, each poked with 10 whole cloves each to release the orange essence
4 tsp cloves (whole)
4 tsp allspice (whole) 
1.5 bottles Oro
15 cinnamon sticks
4 tsp Angostura bitters

Allow to mull over heat, covered so not to release/evaporate the alcohol, for 2-3 hours before serving.

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Dr. Bob's Snake Oil:

5 Bottles of Platino, 2 Lemons each lemon is stuffed with one vanilla bean, 2 Oranges- each orange is stuffed with 2 -3 cloves, 1 cup turbinado sugar, allow to infuse for 1-2 weeks.

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The Wrath Of Grapes

In a Collins Glass on the rocksx
½ Fresh Squeezed Lemon 
1 Oz Rosemary Simple Syrup
2 Oz Platino
3 Muddled Basil Leaves
1/3 Cup Grapes- Muddle or Put in Blender with Rosemary Syrup
Top with Soda Water

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SYRUPS AND SPECIALTY INGREDIENTS

Simple Syrup

So easy to make! Equal parts sugar and water, heated until fully dissolved, chilled.  We use the best sugars we can get - Hawaiian turbinado, evaporated cane juice, organic, all natural, unrefined.  Refined white sugar makes an over-sweet and cloying simple syrup with less natural flavor, so we don't recommend it.   

Maharaja Syrup:

Grind Spices using Mortar and Pestle or a Spice Grinder. In a dry Frying pan, toast until lightly smoking- 1tbsp cloves, 3 short Cinnamon Sticks, 10 Cardamom Pods, 1tsp Black Peppercorns. After spices are lightly smoking add 2/3 cups water and 2/3 cups Sugar. Bring to a boil. Let Simmer for 45 minutes. Turn off heat and let it cool. Strain through reusable tea bag or very fine strainer. Refrigerate for up to one month.

Ginger Syrup:

In a Durable Blender with a 40 oz. container, Chop Roughly and fill withFresh Ginger Root (ie: fill the blender pitcher)

add:
            1 Cup Fresh-squeezed Lemon Juice- Roughly 5 Lemons
            1 cup Simple Syrup (1:1 water to dissolved sugar- we use organic natural Evaporated Cane Juice)
            3 Mint Leaves
            1 ounce Montanya Platino Rum
               (optional, but it accentuates the natural ginger flavor and enhances shelf life)
            Blend until pureed.
            Add additional Simple Syrup to taste. (Some Ginger will be way spicier than others.)
            Strain/push through cheesecloth or very fine strainer. 

           Refrigerate. 

Marrakech Syrup:

Grind spices with a mortar and pestle or in a spice grinder. In a dry frying pan, toast until lightly smoking 1tbsp fennel, 5 star anise, 3 short cinnamon sticks, 1tsp Szechuan pepper corns. Add 2/3 cups water and 2/3 cups sugar. Bring to a boil, simmer for 45 minutes. Turn off heat and allow syrup to cool. Strain through reusable tea bag or very fine strainer. Refrigerate for up to one month.  

Cinnamon Syrup:

Grind Cinnamon Sticks: Coarse! Toast Cinnamon Sticks add desired amount of Simple Syrup (half water half sugar) For bar- Roughly 3-4 coarsley ground Cinnamon Sticks and 3 cups sugar, 3 cups water. Bring to boil turn off heat and allow to cool. Strain through strainer. Refrigerate for up to one month.

Lavender Simple Syrup:

    4 cups Water
            1 ½ cups Water
            2 Cups Lavender
            Stirring Often, Bring to light Simmer 
            Immediately Turn off Heat
            Add 2 Cups Honey (our favorite is Honeyville Honey!) 
            Pour into Jar and Refrigerate (without lid) Till Cooled. 
            Lavender can stay in jar for up to 4 days, Pour through Fine Strainer

Rosemary Simple Syrup

      4 Cups Water
      4 Cups Sugar
      2 Cups Rosemary
      Heat in saucepan, stirring Often
      Bring to Slight Simmer
     Turn off Heat and Pour into Jar
      Refrigerate without Lid till Cooled
      Rosemary can stay in for up to 4 days
      Pour through Fine Strainer

Honey Syrup

2/3rds Honey, 1/3rd water
Heat until honey is fully dissolved into the water. Store chilled for up to 30 days