Stormy Mumbai : a cross between a Mumbai Mule and a Dark & Stormy! Fragranced with coriander, cumin, cardamom and ginger | The Pink Rose Bakery
Drinks

Stormy Mumbai

Sorry to disappoint before we have even begun, but no, this is not a post about some far-flung travels. Sadly.

Stormy Mumbai : a cross between a Mumbai Mule and a Dark & Stormy! Fragranced with coriander, cumin, cardamom and ginger | The Pink Rose Bakery

This post is a tale of curiosity. A tale of how being intrigued by a flavour combination in something you wouldn’t normally expect leads you to give it a go, just because.

On one of my many Pinterest perusals I came across a drink called a Mumbai Mule, a take on a Moscow Mule but heady with the fragrant flavours of cardamom, cumin, coriander and ginger. In a drink. No, in a cocktail . . . of course I had to make it. These are flavours that I love and my interest was piqued. Wouldn’t yours be?

Stormy Mumbai : a cross between a Mumbai Mule and a Dark & Stormy! Fragranced with coriander, cumin, cardamom and ginger | The Pink Rose Bakery

The original recipe used vodka for the alcohol, but given that one of my favourite tipples is a Dark & Stormy, I decided to use rum instead, creating a cross between a Mumbai Mule and a Dark & Stormy, hence the name Stormy Mumbai.

The syrup is easy to make – toast the spices and add them, along with a heap of fresh ginger and some sugar syrup, to a blender. Blitz, strain, chill and bingo! It smells amazing.

Stormy Mumbai : a cross between a Mumbai Mule and a Dark & Stormy! Fragranced with coriander, cumin, cardamom and ginger | The Pink Rose Bakery

But . . . add it to a cocktail and things go a little topsy turvey and it starts messing with your mind. As you lift the glass to your mouth you get a whiff of savoury curry, then you take a sip and it is sweet from the sugar and has a warmth from the rum and ginger, tasting very much like a cocktail, and finally you get a fragrant after-taste. If you love all things curry flavoured, this is the drink for you.

However, I am going to be honest with you, as intriguing and interesting as it was, and I am certainly glad that I made it, this proverbial itch has been scratched. I think I would rather have a straight up Dark & Stormy. Mumbai, on this occasion, was maybe just a little too ‘stormy’.

Stormy Mumbai : a cross between a Mumbai Mule and a Dark & Stormy! Fragranced with coriander, cumin, cardamom and ginger | The Pink Rose Bakery

Stormy Mumbai

  • Servings: enough syrup for 8 drinks
  • Print

Ingredients:

Syrup:

  • 2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • seeds from 5 cardamom pods
  • 65g chopped fresh ginger
  • 3/4 cup sugar
  • 1/2 cup boiling water

Stormy Mumbai:

  • 30ml rum
  • 2 tbsp spiced syrup
  • 1 tbsp lemon juice
  • sparkling water
  • ice and mint leaves to garnish

Method:

  1. Toast the spices over a medium heat until they start to pop, shaking them regularly to prevent them burning.
  2. Meanwhile mix together the sugar and boiling water, stirring until the sugar has more or less dissolved.
  3. Add the sugar syrup to a blender along with the ginger and toasted spices. Blend until as smooth as possible.
  4. Strain the syrup through a mesh strainer, pressing the pulp with the back of a spoon to extract as much as syrup as possible. Discard the pulp.
  5. Pour the syrup into a jug or small bottle and chill before using.
  6. To make a Stormy Mumbai, place some ice in a glass. Pour over the rum, spiced syrup and lemon juice. Stir to mix. Top up with sparkling water and give it another little stir. Garnish with a mint leaf or two.

Β© The Pink Rose Bakery 2015

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3 thoughts on “Stormy Mumbai”

  1. Ah, well, you had me at rum, ginger, cardamom and sugar. I think I’d pass on the cumin and coriander, but this sounds the perfect appetiser for a curry party!

    Like

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