New Cocktail Recipe: Strawberry Rhubarb Pie
Across the country, kids are heading back to school, state fairs are gearing up, and we’re looking around at the fleeting summer of the high country wondering what happened! We swear the aspens just turned green a few weeks ago (of course, living in the Rockies, they probably did). If you’re feeling similarly wistful for the season, we’ve got a brand new bitter and a brand new cocktail that will take you straight back to the beginning of the season. (PS: the wild strawberries in the high country of Colorado JUST became ripe this week and oh wow, are they delicious!!!)
Rhubarb Bitters set this Strawberry Rhubarb Pie Rum Cocktail apart—summer in a glass!
Our very own Special Projects Extraordinaire Jodi Nute just developed the most divine batch of rhubarb bitters. She was in the mood to create something new from ingredients that grew locally, and after enjoying a piece of rhubarb pie, she found her inspiration. The rhubarb was delicious, and for Jodi, perfect for so much more than pie.
Our founder Karen Hoskin was immediately inspired by the new rhubarb bitters to create a new cocktail, Strawberry Rhubarb Pie. Voilá! The taste of summer in a glass and a new favorite!
You’ll find the recipe below, and if you’re quick about it, you can pick up the rhubarb bitters in our online store. (It’s a seasonal special release with handpicked Crested Butte rhubarb, so we do have a limited supply.) Enjoy! And let us know in the comments below, what do you think of the cocktail? And what other cocktails say summer to you?
Rum Cocktail Recipe: Strawberry Rhubarb Pie
A Brand New Rum Cocktail from Montanya Distillers: Strawberry Rhubarb Pie
In a shaker over ice:
2.5 oz Montanya Platino Rum
1 muddled strawberry
1/2 a fresh juiced lime
1/4 oz. Montanya Spiced Syrup (recipe below, or substitute Giffard Orgeat)
Shake and strain into a coupe glass. Add 5 drops of Montanya Rhubarb Cocktail Bitters and garnish with a slice of strawberry on the rim and a sprig of mint.
Wild strawberries in Colorado. The perfect ingredient for this summery new cocktail.
Montanya Spiced Syrup
2.5 cups water
2.5 cups natural or organic natural sugar
2.5 tablespoons whole cloves
7 whole cinnamon sticks
25 cardamom pods
2.5 teaspoons whole black peppercorns
Break all spices into small pieces in a mortar and pestle (do not powder the spices or substitute a powdered version—take our word for it). Place all spices in a dry frying pan and toast until lightly smoking and fragrant (do not burn). Transfer to a sauce pan and add water and sugar. Bring to a boil and then simmer for 45 minutes. Transfer to a jar, refrigerate and chill for 2-3 days before straining off spices. If you don’t have enough time, let it sit for at least 4-5 hours, although the flavor may not come through quite as well. This syrup stays yummy in the fridge for up to 30 days.