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
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Ingredients
- 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
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2 cups
white sugar
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1 cup
water
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1/4 cup
gingerroot, unpeeled,cut into 1/8 inch thin coins and smashed with side of cleaver
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1 teaspoon
high quality powdered green tea (matcha)
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1/2 cup
warm water
- Assemble drink:
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1 cup
cardamom rum (cardamom removed and returned to leftover rum.)
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1/2 cup
fresh lime juice
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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.)
Directions
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Combine the rum and cardamom pods. Put in a dark place to infuse at least a few days (months won'r hurt it either!) .
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Bring 1 cup water to boil and stir in sugar til melted. Add ginger and simmer 30 minutes. Cool and put in sealed container
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Shake vigorously the green tea powder and 1/2 cup warm water, til smooth and no lumps.
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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.
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