Maharaja Rum Cocktail Recipe
Maharaja Rum Cocktail
This is one of the best selling cocktails in the Tasting Room, and it was inspired by founder Karen Hoskin’s travels in India. (Also where she discovered rum!)
Glass: Martini or Coupe
In a cocktail shaker with ice:
1/2 fresh lime, juiced
1.25 oz Maharaja Syrup
1.25 oz Ginger Syrup
2.5 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.
Want to see it made? Check out this video with Montanya Bartender Kass Lawrence:
Simple Tips for Better Cocktails
This free e-Book from Montanya Distillers will help you make delicious cocktails at home with real, whole ingredients. Perfect for putting the happy in your home happy hour!