MONTANYA COCKTAIL RECIPES
Please scroll to the bottom of this section for recipes for our custom, hand-made syrups and ingredients.
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
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
Top with 2 drops Angostura bitters
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
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 (shown in photo above)
same as above only add a fresh sliced Jalapeno to the shaker and a slice to garnish.
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
The Cuban Daiquiri
Rocks glass/rim with salt or sugar- as requested. Mix in shaker on ice
1 squeezed lime
2 oz Platino
1 oz Oro
. 5 oz Simple syrup
Pour into rocks glass with ice and garnish with lime wheel
Maharaja Martini (serve as martini or on the rocks)
Martini glass/turbinado cinnamon sugar rim/mix in shaker on ice
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
Basil Paradisi
Martini glass/mix in shaker on ice
1/2 squeezed lime
2 oz squeezed grapefruit (1 half)
.5 oz simple syrup
3 basil leaves
Strain into glass and garnish with basil leaf
Pina Colada (can be cocktail)
Martini glass/mix in shaker on ice
½ lime
¼ cup cream of coconut
1 oz pineapple juice
3 oz Platino
Strain into glass and garnish with lime and mint leaf on top
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
Arnold Palmer
Collins glass filled with ice
1 squeezed lemon
2 oz black tea
.5 oz simple syrup
3 oz Platino
Garnish with lemon wedge
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
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
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.
The Maisel (Cuba Libre)
Collins glass filled with ice
½ lime
2-3 oz Oro
Fill with coke
Gingerlee
Collins glass filled with ice
½ squeezed lime
2-3 oz Oro
Fill with Ginger Ale
Montanya Mojitos
Collins glass filled with ice/turbinado sugar rim
1 squeezed 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
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.
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
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
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
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
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
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
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
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
Bright and Sunny
Collins glass filled with ice/ ½ turbinado sugar rim
1 squeezed orange
1 oz Ginger Beer
1 oz Platino
Top with Seltzer
Stir well
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.
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
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
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
Lucky Lady
Collins glass filled with ice
½ squeezed lime
½ squeezed lemon
1oz Platino
2-3-0z Cranberry
Splash of Seltzer
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
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.
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)
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
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
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
Hemingway Daiquiri
Small Daiquiri glass/Mix with shaker on ice
½ squeezed lime
¾ oz Luxardo Maraschino Liqueur
¾ oz Grapefruit
¼ oz Simple syrup
1.75 oz Platino
Strain and garnish with lime wheel
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
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
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
The Natty B
Collins Glass filled with ice
½ squeezed lime
1 oz All spice syrup
2 oz Oro
Top with Grapefruit juice
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.
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
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
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
Hot Cider:
2 Oz Oro
Fill Mug with Seasonal Fresh Cider
Heat on burner or in microwave until piping hot
Garnish: Slice of apple, Whip Cream and/or nutmeg
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
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
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
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
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
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.
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.
The Wrath Of Grapes
In a Collins Glass on the rocks
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
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, Chop Roughly 1 pound Fresh Ginger Root (fill the blender pitcher)
1 Cup Fresh-squeezed Lemon Juice- Roughly 5 Lemon
1 cup Simple Syrup
3 Mint Leaves
1 ounce Montanya Platino Rum
(optional, but it accentuates the natural ginger flavor)
Blend
Add Simple Syrup to taste. Some Ginger will be spicier than others.
Strain through reusable tea bag, cheesecloth or very fine strainer.
Refrigerate for up to one month.
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