In a shaker with ice: 2.5 oz Montanya Platino Rum 1/2 ruby red grapefruit, juiced .25 oz Simple Syrup Small branch of fresh rosemary Pinch of salt
Shake and strain over ice.
In Shaker (Stirred, not shaken): 2 oz Montanya Oro Rum 1 oz sweet vermouth .5 oz bay leaf reduction
Add several ice cubes to shaker and stir with bar spoon until chilled. Strain over king cube in glass. Garnish with an Amarena cherry.
Bay Leaf Reduction 20 dried or fresh bay leaves 2 c water
Bring to a boil. Simmer for 10 minutes. Let cool. Transfer to glass jar.
Glass: Champagne coupe
In a cocktail shaker with ice: 2.5 oz Montanya Platino Rum 1 t organic cranberry juice (use frozen concentrated form) 1/2 fresh lime, juiced .25 oz simple syrup (to taste, depending on the sweetness of the cranberry concentrate)
Shake and strain. Top with Champagne or Prosecco.
Simple Syrup Bring natural sugar and water to a boil at a ratio of 1:1. Refrigerate for up to 30 days.
Glass: Irish Coffee mug (heated in Pyrex)
In Pyrex: Heat 6.5 oz Wassail (see recipe below) in microwave for 2 minutes. Add 2 oz Montanya Oro rum, 2 drops citrus bitters, and garnish with orange twist.
Wassail: (Mull the following ingredients in a pot) 1/2 gallon Big B’s cider 32 oz cranberry juice 1 orange (stuffed with 5 cloves) 2 tsp cloves 2 tsp allspice 7 whole cinnamon sticks
Bring to a low boil, stirring occasionally. Simmer for a bit. Strain and transfer to glass jar for storage. Lasts up to 30 days in the refrigerator.
Glass: Belgian beer
In a cocktail shaker with ice: 3 fresh strawberries (option: 2 strawberries and 4 raspberries) 4 mint leaves 2 basil leaves Muddle above ingredients together.
Add: .75 oz Triple Syrup 2.5 oz Montanya Platino rum 1 oz fresh squeezed orange juice 1 oz fresh squeezed lemon juice
Strain and pour over glass filled with cocktail ice. Garnish with a mint leaf and fresh berry. For the Triple Syrup, bring a combination of natural sugar, light agave, and honey (1 part) to water (1 part) to a boil. Refrigerate. Keeps in fridge up to 30 days.
Glass: Martini tall Collins
In a shaker with ice: 1.75 oz Vanilla-Infused Montanya Platino rum 1.25 oz Montanya Oro rum 2 oz half and half .5 oz Simple Syrup .25 oz Giffard Orgeat
Garnish with a pinch of almond bits, powdered cinnamon and a crushed almond rim.
Vanilla Infusion Place 1 or 2 long pods of Madagascar Vanilla Bean into 1 bottle of Montanya Platino Rum. Infuse indefinitely.
Rio de Janiero
Glass: Collins, filled with ice
Mix in shaker on ice: 2 oz Montanya Oro or Montanya Platino 2 oz pineapple juice ¼ c cream of coconut 1 oz orange juice
Strain into glass. Drizzle w/ grenadine and sprinkle w/nutmeg. Garnish with lime.
In Shaker: ½ squeezed lime 1.25 oz honey lavender syrup 2-3 jalapeno slices 3 muddled mint leaves 3 oz cucumber-infused Montanya Platino Rum
Shake and strain. Garnish with a floating jalapeno slice.
Honey Lavender Syrup 3 c honey 1 c water 1 c dried lavender blossoms
Bring honey and water to a light simmer, stirring often. Turn off heat. Add lavender and stir until mixed. Let cool. Jar. Let sit for 3 days. Strain.
Cucumber Infusion Remove all peels and seeds from one cucumber. Cube the cucumber flesh and add to one bottle of Montanya Platino Rum. Infuse for 4 days.
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 and 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.
Glass: Tall Collins
In the empty glass, prepare the following: 1 fresh lime, juiced 2.5 oz Montanya Platino rum .25 oz Simple Syrup 6 - 8 mint leaves, lightly muddled in a mortar and pestle
Add cocktail ice. Stir with a bar spoon. Top with club soda or seltzer. Garnish with half a Turbinado sugar rim and fresh mint. Options: Add fresh muddled blackberry or raspberry for a twist! Or try muddled strawberry and replace the mint with basil for a truly unique “Bojito.”
Glass: Tall Collins
In a shaker with ice: 2.5 oz Habanero Pineapple Infused Montanya Platino rum 1 fresh lime, juiced 2 oz juice made from passionfruit purée .5 oz light agave syrup 6 fresh mint leaves, lightly muddled
Shake and strain over ice. Top with club soda or seltzer. Garnish with a half spiced sugar rim (Turbinado sugar, cinnamon and nutmeg), a fresh pineapple wedge and fresh mint sprig.
Habanero Pineapple Infusion Take the rind off half of a fresh pineapple, and chop into pieces. Slice 1/2 to 1 fresh habanero pepper, wearing gloves. Place into 1 bottle of Montanya Platino Rum. Add the habanero in stages if concerned about the infusion being too spicy. If it gets too spicy, add more Montanya Platino 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).
Maharaja Syrup 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.
Ginger Syrup 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.
Stack in the bottom of the empty glass: A slice of fresh orange 1 Amarena or Luxardo cherry Pinch of sugar Muddle together with a wooden cocktail muddler.
Add: .25 oz. Simple Syrup 3 oz Montanya Oro rum 5 drops of Montanya Citrus Bitters King ice cube Stir with a bar spoon (do not shake) until chilled.
Garnish with an additional Amarena or Luxardo cherry
In a shaker with ice: 1.5 oz coconut water .5 oz coconut milk .5 oz agave syrup 1/2 fresh lime, juiced 2.5 oz Thai Infused Montanya Platino rum 3 fresh basil leaves, muddled
Shake and strain over ice. Top with 7 drops of Montanya Thai Bitters. Garnish with fresh lime, fresh lemongrass, or fresh basil.
Thai Infusion Zest of one lemon and one lime, 3/4 cup unsweetened coconut, 1 cup finely chopped fresh pineapple, 5 Kaffir lime leaves, 1 slice of jalapeño, 2 chunks of ginger root, .5 t coriander powder, all in 1 bottle of Montanya Platino Rum. Infuse for 4 days. Strain and store indefinitely.
In shaker: 3 oz Montanya Oro rum Juice of a fresh orange Juice of 1/2 a lime Simple Syrup to taste (1/4 oz.). (We use organic sugar.)
Shake and strain into coupe or over ice, as preferred.
Glass: Tall pilsner or martini
In a shaker with ice: 1.25 oz Costamar Cream of Coconut 1.5 oz organic pineapple juice 3 oz Montanya Platino rum 1/2 fresh lime, juiced
Shake vigorously. Strain over ice or into a martini glass. Garnish with a pineapple wedge (on the rocks) or a floating lime wheel (in a martini glass) and a fresh mint sprig.
Glass: Collins ice/turbinado sugar rim
Prepare directly into glass: ½ squeezed lime 3-4 basil leaves, muddled 2 t blueberries and some of the blueberry juice 2 oz Montanya Platino rum
Fill with combo of ginger ale and seltzer (to taste). Stir. Top with 2 drops Angostura bitters.
In shaker on ice: ½ squeezed lime ¾ oz Luxardo or Leopold Brother's Maraschino Liqueur ¾ oz Grapefruit ¼ oz Simple Syrup 1.75 oz Montanya Platino rum
Strain and garnish with lime wheel.
(Montanya's Bloody Mary) Glass: Collins, filled with ice
2.5 oz Montanya Oro rum
Add Rum to glass, and fill with high quality, all-natural Bloody Mary mix. Stir well. Garnish with pepperoncini /salami /olive /lime wedge.
Glass: Champagne Coupe
In Shaker: Juice of 1 fresh squeezed lime .5 oz light agave 6-8 muddled cilantro leaves 3 oz Habanero-Pineapple Infused Montanya Platino rum
Shake and strain into glass. Garnish with cilantro leaf.
Habanero Pineapple Infusion Take the rind off half of a fresh pineapple, and chop into small pieces. Slice 1/2 to 1 fresh habanero pepper, wearing gloves. Remove seeds. Place all of the above into 1 bottle of Montanya Platino Rum. Add the habanero in stages if concerned about the infusion being too spicy. If it gets too spicy, add more Montanya Platino Rum.
Glass: Pint Glass (chilled)
In Shaker: 1/2 Lime 2.5 oz Montanya Platino rum St. Pauli Girl N/A Beer
Shake and strain into chilled pint glass. Pour St. Pauli Girl N/A Beer into Glass. Garnish with a lime wheel.
In Shaker: ½ squeezed lime .5 oz simple syrup 2 oz squeezed grapefruit 3 muddled basil leaves 3 oz basil-infused Montanya Platino rum
Shake and strain. Garnish with a basil leaf.
Basil Infusion 5 c basil 5 bottles Montanya Platino Rum Infuse for four days. Strain and decant.
Glass: Belgian Beer Glass
In Shaker: 1/2 lime, .25 oz triple, .25 oz cream of coconut, 5 muddled mint leaves, .5 oz pineapple juice, 1 oz passion fruit, 2.5 oz Top Sider Infusion
Shake and strain. Add ice. Add 3 drops cardamom bitters. Garnish with mint sprig.
Triple Syrup: 3 c sugar, 3 c agave, 1 c honey, 8 c water
Combine all ingredients. Bring to a boil, stirring occasionally. Let cool. Jar.
Top Sider Infusion: 5 long orange peel slices, 10 course ground cinnamon sticks (mortar and pestle), 5 vanilla beans, 5 bottles Montanya Oro rum.
Infuse for 3 days. Strain and decant.
In Shaker: ½ squeezed lime .5 oz agave 2 oz watermelon puree 1.5 oz coconut water 5 muddled mint leaves 2.5 Montanya Platino rum
Shake and strain into glass. Add ice. Garnish with a mint leaf.
In Shaker: .5 oz cream of coconut 2 oz pineapple juice 1.5 oz orange juice 2.5 oz Montanya Oro rum
Shake and strain into glass. Add ice. Garnish with a dash of nutmeg and a pineapple wedge or an Amarena cherry.
In Shaker: 1.5 oz cream of coconut 2.5 oz pineapple juice 3 oz orange juice
Shake and strain into glass. Fill with ice. Drizzle with pomegranate syrup.
Glass: Rocks Served hot or cold. For cold, fill glass with ice.
1 Lemon, squeezed .5-.75 oz Maple Syrup (to taste) 2.5 oz Montanya Oro rum
Shake and strain. For cold version, pour over king cube ice.
For hot version, heat in microwave for 1 min or less (depending on power of microwave).
Glass: Collins, filled with ice, ½ turbinado sugar rim
½ squeezed lime 1-2 oz watermelon juice 5-7 mint leaves, muddled 2 oz Montanya Platino rum 3-5 cubes watermelon chunks
Pour all into glass, and top with seltzer. Garnish with mint.
Glass: Collins, filled with ice
In Shaker: ½ squeezed lime 1 oz cinnamon syrup 2 oz Montanya Oro rum 3-4 oz pineapple juice
Strain into glass. Garnish with lime slice.
Cinnamon Syrup 3-4 coarsely ground cinnamon sticks, toasted Simple syrup (3 cups sugar, 3 cups water) Add cinnamon sticks to syrup, bring to boil, and turn off heat. Allow to cool. Strain through strainer. Refrigerate for up to one month.
Glass: Collins with ice and turbinado sugar rim
Prepare directly into glass: 1 squeezed lemon 4-5 basil leaves 1 oz clove syrup 2-3 oz Montanya Oro rum 2-3 t pineapple chunks and juice Seltzer to fill
Glass: Collins filled with ice, turbinado sugar rim
1 squeezed lime 2-3 muddled mint leaves 1 oz hibiscus syrup 2-3 oz Montanya Platino rum Top with Seltzer
Garnish with dried flower from syrup.
Hibiscus Syrup 1 c water 2 c honey 1 c dried hibiscus flowers Heat water and hibiscus flowers until a strong tea. Add honey until dissolved into the water. Store chilled for up to 30 days.
In shaker with ice: ½ squeezed lime ¼ t Sriracha Sour 1 oz pineapple juice 3 oz Montanya Oro rum
Strain into glass. Garnish with a slice of orange and 3 pomegranate seeds in the middle of the slice.
Glass: Belgian Beer Glass
In Shaker: 1/2 lime 1/2 lemon 1 oz cream of coconut 1 oz ginger 5 muddled mint leaves 2.5 oz Montanya Platino rum
Shake and strain. Add ice. Garnish with a mint leaf.
Watermelon Agua Fresca
½ squeezed lime .25 oz agave 1.5 oz coconut water 3 oz watermelon puree
Shake and strain, garnish with a lime wheel or wedge of fresh watermelon and a mont leaf.
In Shaker: 3 oz half & half 1 oz simple syrup 3 oz orange juice dollop of whipped cream
Shake and strain into glass. Add ice. Top with whipped cream. Garnish with orange slice.
1 squeezed lemon (or lime if specified) 1 oz simple syrup
Fill glass with ice. Top with seltzer. Garnish with a lemon (or lime) wheel.
Fill glass with ice. Fill with Ginger Ale. Add a drizzle of pomegranate syrup. Garnish with an Amarena cherry.
Put a pinch of cloves on slate board and light with torch. Cover cloves with glass while it fills with smoke. Meanwhile…
In Shaker: 2.5 oz. Montanya Oro Rum 2 oz Cold Brew Coffee 1 oz. Maharaja syrup