Rum Matte Recipe

Brew strong mate

Bring 2 cups water to near boil. Add 1 cup loose yerba mate (or 4 tea bags equivalent) and steep 6–8 minutes covered. Strain through fine mesh and allow to cool to warm (about 40–50°C).

Prepare clarification gel

In 1 cup cold water, sprinkle 1 tsp gelatin (or dissolved agar-agar according to package) and let bloom 3–5 minutes. Warm gently just until dissolved (do not boil if using gelatin).

Clarify

Slowly whisk the dissolved gelatin into the warm mate infusion until fully incorporated. Immediately transfer mixture to fridge and chill 4–6 hours (or overnight) until it sets into a soft gel. When set, break the gel and strain the liquid through a fine mesh lined with cheesecloth or paper filter into a clean container; collect the clear liquid (the clarified mate). This yields roughly 1 cup of clear mate infusion. Keep refrigerated and use within 48 hours.

In a blender, combine 1 cup ripe mango flesh, 2 tablespoons sugar, and 1 tablespoon lime juice. Blend until very smooth. Taste and adjust sweetness with additional sugar if needed. Strain through a fine sieve to remove fibers—reserve 30 ml per cocktail. Keep chilled.

Crush 6 green cardamom pods to expose seeds. In a small saucepan combine 1 cup water and 3 tablespoons sugar and add the crushed pods. Bring to a gentle simmer until sugar dissolves, then simmer 4–5 minutes to infuse. Remove from heat, cover and steep 15–20 minutes. Strain out solids and chill. Use 15 ml per cocktail.

Chill a coupe or Nick & Nora glass in the freezer or with ice water while you build the drink.

Add 2 tbs (approximately 30 ml) overproof rum, 15 ml Blue Curaçao, 90 ml clarified mate, 30 ml mango purée, 15 ml cardamom syrup, and 10 ml fresh lime juice into a cocktail shaker.

Fill the shaker with ice (about 1 cup). Vigorously shake for 12–15 seconds until the shaker is very cold and slightly frosted.

Double-strain the cocktail into the chilled coupe or a chilled rocks glass over a single large ice cube if preferred. Because of the clarified mate the drink should appear clear to slightly golden with blue Curaçao tinting the edges—expect a turquoise/green hue.

If you want a lightly carbonated finish: use a small CO2 diffuser or a table-side micro-siphon to gently infuse a light measure of CO2 into the finished cocktail for 3–6 seconds—do not over-carbonate. Alternatively, you may serve without gas; the CO2 option adds a delicate effervescence and aroma lift.

Garnish with a dehydrated mango slice or a lime wheel. Optionally slap a fresh cardamom pod between your palms and place it on the rim for an aromatic pop as you serve.

Serve immediately. Warn guests about overproof rum and advise sipping slowly.