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!

Glass: Coupe

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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Another Karen Hoskin original cocktail that’s always popular in the Tasting Room is the Maharaja. It’s inspired by her time in India, and features some surprising (and oh so tasty) spices. Or, if you want to stay fruity, try the Berry Jive.