Spice Up Your Summer Shindig With A Cumin Spiced Cocktail
Rumi's spices aren't just for your favorite grilling project- you can incorporate your favorite spices like cumin into your summer cocktail rotation for a warm, earthy surprise. This week, we’re rounding up some of our best recipes and tips for using cumin at your next happy hour or backyard bash.
The Sergeant Pepper
No lonely hearts here- these pepper-cumin cocktails are made to share! This recipe comes together in two easy steps: making the simple syrup and shaking the cocktail. Combining earthy, spicy, tropical and sweet, you’ll never look at cumin the same way again.
For the Cumin-Pepper Syrup:
- 1 tablespoon (6g) Whole Wild Black Cumin seeds
- 1/2 cup (120ml) water
- 1/2 cup (112g) sugar
- 5 whole black peppercorns
For the Cocktail:
- 1 1/2 ounces (45ml) fresh pineapple juice from about 1/4 of a medium peeled pineapple (see note)
- 1 ounce (30ml) high-quality orgeat, like Small Hand Foods
- 1 ounce (30ml) fresh juice from 1 lime
- 1 ounce (30ml) Cumin-Pepper Syrup
- 4 ounces (120ml) gin, such as Calyx (see note)
- Pinch of cayenne pepper
- 1 large and 2 small ice cubes, or standard ice cubes
- For the Cumin-Pepper Syrup: Toast your Rumi Spice Black cumin seeds in a small saucepan over medium heat until fragrant and just beginning to darken. Add water, sugar, and black peppercorns, stirring to dissolve the sugar. Simmer for 15 minutes, strain, and transfer to a container to cool.
- For the Cocktails: Add pineapple juice, orgeat, lime juice, Cumin-Pepper Syrup, gin, and cayenne to a cocktail shaker and add one large and fill 2/3 full with ice cubes. Shake until chilled and frothy, about 30 seconds. Strain into two cocktail glasses and enjoy your cumin cocktail immediately. (Makes 2 drinks) (credit: Serious Eats)
Spicy Mango Margarita
Summer is calling, and nothing feels quite as classic as a margarita. While the standard marg holds a special place in our heart, as the weather heats up we’re reaching for frozen treats that combine spicy and sweet. The addition of cumin, chili powder and cayenne add complexity and heat to the party.
For the Cocktail:
- 2 large, ripe mangoes
- 1/2 cup fresh lime juice
- 3/4 cup silver tequila
- 1/2 cup triple sec
- 1/4 cup superfine sugar
- 3 1/2 cups ice cubes
Optional Ingredients For Garnish:
- 2 tablespoons superfine sugar
- 1 1/2 tablespoons fine sea salt
- 1 teaspoon chili powder
- 1/2 teaspoon Rumi Wild Black Ground Cumin
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon lime zest
- 1 lime, cut into 6 wedges
- Remove the skin from the mango, cut into chunks and add to the blender. Add the lime juice, tequila, triple sec, sugar, and ice and blend until thick and slushy, with no ice chips remaining, about 15 seconds.
- To garnish: In a small wide shallow bowl or plate, combine the sugar, salt, dry spices, and lime zest. Moisten the rim of each glass with a lime wedge, dip the rim in the sweet and savory mixture, turning the glass back and forth until the rim is evenly coated. Repeat to coat each rim.
- Pour the margarita into each prepared glass. Garnish with a lime wedge. Serve immediately (Makes 6 drinks). (credit: Yummly)
The Honey Havana Bear
Similar to the Sergeant Pepper, this cocktail gets its spice from it’s infused simple syrup, this time combining honey and cumin. If you’re a fan of an aperitif-inspired drink, this recipe is for you!
- 1/4 oz. apricot liqueur
- 1/2 oz. cumin-infused honey syrup
- 1/2 oz. lime juice
- 1/2 oz. pineapple juice
- 1 oz. Amaro Montenegro
- 1 oz. Manzanilla Sherry
- Crushed ice
- Pour all the ingredients into a cocktail shaker.
- Add crushed ice. Shake for 30 seconds.
- Pour into a glass and add more crushed ice, if needed. Enjoy! (Credit: Sunday in Brooklyn, via Well + Good)
Virgin Watermelon Mint Agua Fresca
A crowd-pleaser at any age, watermelon agua fresca might just be the most refreshing drink on your barbecue table. Think of this like a slightly herbal yet bright watermelon lemonade. Cumin and mint add a level of sophistication to this virgin drink, but don’t be afraid to add some vodka or mezcal to the mix!
- 2 cups watermelon (cubed, seeds removed)
- 12 mint leaves
- 1 teaspoon Rumi Wild Black Ground Cumin
- 1 teaspoon sugar (or honey)
- 1 tablespoon lemon juice
- 1 teaspoon chia seeds
- 1 teaspoon rock salt
Add watermelon and mint leaves to the blender and blend them until smooth Then add ground cumin, sugar, lemon juice, rock salt, ice cubes and again blend to mix them well by one last churn. Serve up in glass, add chia seeds and enjoy. (Credit: Yummly)
Get inspired this summer and experiment with Rumi Spices and blends in your favorite cocktails!