Lime, Cardamom Rum and Ginger Green Tea Refresher -------- (Go Green!)

January 16, 2012
0 Ratings
  • Serves four
Author Notes

This is a thirst quenching tart spicy drink bright with the flavors of lime, cardamom and ginger, all underlaid by the soft grassiness of green tea, and overlaid by the kick of rum. I am what some might call a 'cardamom freak' and when Marion, the bartender extraordinaire at Black Trumpet in Portsmouth N.H., put a cardamom rum drink on her menu, I knew I would be hooked. After a brief description of her ingredients, I went home to infuse, work out measurements and create a recipe.You may prefer a lighter cardamom flavor, and if so, add plain white rum accordingly; and in the future, use fewer cardamom pods in your infusion. Warning: it is easy to consider the green tea element as a marker of your virtuosness! (Ah yes, how we fool ourselves!) —LeBec Fin

What You'll Need
  • Infused Rum, Ginger Syrup, and Green Tea
  • 1 fifth of white rum, like Bacardi's
  • 1/8 cup green cardamom pods,smashed open with side of cleaver
  • 2 cups white sugar
  • 1 cup water
  • 1/4 cup gingerroot, unpeeled,cut into 1/8 inch thin coins and smashed with side of cleaver
  • 1 teaspoon high quality powdered green tea (matcha)
  • 1/2 cup warm water
  • Assemble drink:
  • 1 cup cardamom rum (cardamom removed and returned to leftover rum.)
  • 1/2 cup fresh lime juice
  • 1/2 cup green tea, skaken well before measuring, as green tea powder tends to settle)
  • 1/8-1/4 cups ginger syrup (ginger removed and returned to jar of ginger syrup.)
  1. Combine the rum and cardamom pods. Put in a dark place to infuse at least a few days (months won'r hurt it either!) .
  2. Bring 1 cup water to boil and stir in sugar til melted. Add ginger and simmer 30 minutes. Cool and put in sealed container
  3. Shake vigorously the green tea powder and 1/2 cup warm water, til smooth and no lumps.
  4. Measure and combine the drink components. Serve over ice.

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My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

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