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!) —LE BEC FIN
Infused Rum, Ginger Syrup, and Green Tea
fifth of white rum, like Bacardi's
green cardamom pods,smashed open with side of cleaver
gingerroot, unpeeled,cut into 1/8 inch thin coins and smashed with side of cleaver
high quality powdered green tea (matcha)
cardamom rum (cardamom removed and returned to leftover rum.)
fresh lime juice
green tea, skaken well before measuring, as green tea powder tends to settle)
ginger syrup (ginger removed and returned to jar of ginger syrup.)
In This Recipe
Combine the rum and cardamom pods. Put in a dark place to infuse at least a few days (months won'r hurt it either!) .
Bring 1 cup water to boil and stir in sugar til melted. Add ginger and simmer 30 minutes. Cool and put in sealed container
Shake vigorously the green tea powder and 1/2 cup warm water, til smooth and no lumps.
Measure and combine the drink components. Serve over ice.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular 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, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
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 write me 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.