Old Monk Mixes Beyond Rum and Coke

Old Monk rum is probably India’s most underrated export, manufactured by Mohan Meakin Ltd. in Ghaziabad, Uttar Pradesh since Victorian times.

The delicious, dark, caramel-nosed, vanilla-and-spice-mouthed desi rum, distilled from sugarcane molasses, has been the country’s widest-selling liquor brand for decades, and has been bagging gold medals at the Monde World Selections since 1982.

But nobody knows this. Because the company never advertises. Instead Old Monk has gained a cult following around the world through word of mouth.

As a punch, with coffee liqueur or pureed mango – mixologist Yangdup Lama suggests 5 new ways to drink this first-rate Indian rum.

Muddled Monk

Dark rum: 45 ml
Orange liqueur: 15 ml
Fresh sweet lime: 6 wedges
Fresh lime juice: 10 ml

In an old-fashioned glass, muddle the sweet lime chunks and pour in the rest of the ingredients. Top with crushed ice and garnish with a twist of sweet lime peel.

 

 

 

Desi Rum Punch

Dark rum: 45 ml
A pinch of chaat masala
A pinch of black salt
Pineapple juice: 90 ml
Fresh lime juice: 10 ml

Shake all the ingredients in a cocktail shaker with ice and serve, over ice, in an old-fashioned glass. Garnish with a pineapple wedge and an oblong, slit green chili.

 

 

Monk’s Coffee

Dark rum: 45 ml
Coffee liqueur: 15 ml

Fill an old-fashioned glass with crushed ice. Pour in the rum and coffee liqueur. Stir, then garnish with a few coffee beans.

 

 

 

 

Garden of Eden

Dark rum: 60 ml
Fresh lime: 1 wedge
Apple juice: to top

Fill a tall zombie glass with ice cubes. Pour in the rum and top with apple juice. Squeeze the fresh lime wedge and drop the peel in as well. Garnish with a few apple slices and serve.

 

 

 

Mango Monk

Dark rum: 45 ml
Mint syrup: 10 ml
Fresh lime juice: 5 ml
Fresh mango or mango purée: 90 ml

Blend all the ingredients together in a bar blender with ice. Serve slushy in a brandy snifter and garnish with a sprig of fresh mint.