Elevate your winter cocktails and save some dough.

Whether you’re the type to hit the slopes from first chair to last or prefer to enjoy winter’s beauty from the comfort of your living room, there’s nothing like warming up with a hot cocktail.

Volume 2 of  Elevated Cocktails

Volume 2 of Elevated Cocktails

That’s why our CEO and co-founder Karen Hoskin included some recipes for warm winter drinks in the second volume in her recipe book series, Elevated Cocktails: Craft Bartending with Montanya Rum. Released this fall, Volume II includes an array of photos and recipes sure to inspire your inner mixologist.

Alongside cool classics like the daiquiri, you’ll find recipes like Montanya’s take on the ever-popular Bulletproof Coffee—if adding butter and coconut oil to coffee makes it healthier, why not add a little rum? (Recipe below.) For those who like a little more spice, the Hot Maharani is sure to please. And Karen also included a hot buttered rum drink called the Hottanya, because what warm winter drink list is complete if it doesn’t feature a little whipped cream?

Right now, when you buy both volumes of Elevated Cocktails, Montanya Distillers is offering a discount. It’s the perfect last-minute gift—for someone you love, or just for you. Because while the holidays will soon be over, let’s be honest: Winter is (thankfully) just getting started.

Bulletproof Coffee

We like to call this drink a win-win-win. The caffeine from the coffee is an instant pick-me-up, the coconut oil and the grass-fed butter fuel the brain, and it’s a great way to savor Montanya rum. Enjoy!

Bulletproof Coffee (with a Montanya twist)

Bulletproof Coffee (with a Montanya twist)

Cocktail Recipe:

1 Cup strong, high-quality, fair trade coffee, hot
1 Tablespoon organic coconut oil
1 Tablespoon grass-fed, unsalted butter
2 oz. Montanya Oro Rum
.5 oz. Simple Syrup, optional


Blend ingredients with a milk frother until completely combined. Pour into a glass coffee mug and garnish with a Turbinado sugar rim.

To make Simple Syrup:

Bring 2 cups of water and 2 cups of sugar to boil, stirring occasionally. Let cool, and refrigerate for up to two weeks.