Dark Monk Rum Cocktail Recipe


Glass: Martini or Coupe

In a shaker with ice:
3 blackberries (muddled)
2.5 oz. Montanya Oro rum
.5 oz Dr. Bob’s Snake Oil
.75 oz Honey Syrup
1 fresh lemon, juiced
3 dashes of Montanya Citrus Bitters (or any citrus bitter)

Shake and strain over ice (if using a rocks glass) or into a coupe. Garnish with a fresh blackberry.

Dr. Bob’s Snake Oil
Skewer 1 fresh lemon through with 1 Madagascar Vanilla Bean. Press 10 cloves into the flesh of one fresh orange. Decant 1 bottle of Montanya Platino Rum into a large 30+ oz container. Add the fruit and 1/2 cup Turbinado sugar. Allow to infuse for 4-5 days, stirring occasionally.

Honey Syrup
3 c water
1 c raw honey
Bring water and honey to a light simmer, stirring often. Remove from heat. Refrigerate for up to 30 days.


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Did you notice the honey syrup in this cocktail? There are plenty of alternatives to traditional simple syrup if you’re looking to cut out processed sugar. Like the maple syrup in this Hoser Rum Cocktail, which you can add to taste (makes a lovely hot or cold cocktail). The Caldera uses honey lavender syrup and the Dark Monk uses honey syrup.

Oro Rum, Infused RumAlissa Johnson