Maharaja Rum Cocktail Recipe
This is one of the best selling cocktails in the Tasting Room, and it was inspired by founder and owner Karen Hoskin’s travels in India. (Also where she discovered rum!)
Glass: Martini or Coupe
(option: rocks glass, top with soda)
In a cocktail shaker with ice:
1/2 fresh lime, juiced
1.5 oz Maharaja Syrup
1.5 oz Ginger Syrup
3 oz Montanya Oro rum
Shake vigorously. Strain and serve. Garnish with a floating lime wheel and 3 Cardamom pods. Rim the glass with a combination of Turbinado sugar, powdered cinnamon and nutmeg (or other favorite spices).
2 1/2 c water
2 1/2 c natural or organic granulated sugar
2 1/2 T whole cloves
7 whole cinnamon sticks
25 Cardamom pods
2 1/2 t whole black peppercorns
Break all spices into small pieces in a mortar and pestle (do not powder the spices or substitute a powdered version). 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 let simmer for 45 minutes. Transfer to a jar, refrigerate and chill for 2-3 days before straining off spices.
Fill a 40 oz. Vitamix or durable blender carafé with chopped (but not peeled), fresh ginger root. Add 1 3/4 cups fresh lemon juice, 1 3/4 cups Simple Syrup and 6 fresh mint leaves. Blend until finely puréed. Strain through fine strainer or cheesecloth bag. Refrigerate for up to 15 days.
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Karen’s passion for rum has been a bit of an international affair. She discovered rum in India and decided to start Montanya while visiting Belize. Her work through the distillery also takes her on the road, inspiring a much-loved series on the blog: Rum on the Road. Ready for some arm travel? Who knows, it may inspire your next trip!