Strawberry Rhubarb Pie Rum Cocktail Recipe
Founder and owner Karen Hoskin created this cocktail when our Special Projects Extraordinaire Jodi Nute made a batch of rhubarb bitters with locally grown rhubarb. The perfect way to capture the taste of summer!
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.
Montanya Spiced Syrup
2.5 cups water
2.5 cups natural or organic granulated 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). 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.
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