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
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.
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.