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SomruS Indian Cream Liqueur


Move over Baileys’ and Rum Cream. SomruS (literal translation, nectar of the God’s) has made it’s way onto Connecticut store shelves, into my liquor stash.  Distributed exclusively by Connecticut distributors Inc (CDI).  Connecticut is the fifth state to carry the award wining, first of it’s kind, cream liqueur after NY, IL and MA where it has had success via retailers which includes Whole Foods, Sam’s Club, Binny’s and Liquor Barn.

Somrus on the rocks!
Somrus on the rocks!

SomruS is an intricate blend of pure dairy cream, hand-crafted rum and popular eastern spices which includes: cardamom, saffron, almonds, pistachios and rose. The all-natural, gluten-free and Kosher liqueur can be savored on its own, can lend its intriguing taste and texture to a cocktail or even be incorporated into a dessert.


I was invited to sample the rum cream earlier this year and I was pretty impressed with the taste and the lightness of the drink. The cocktails were also to die for!

The industry and critics have been supportive of the brand. SomruS scored a prestigious 94 points by Wine Enthusiast magazine and was also designated one of the Top 50 Spirits of 2014 by the magazine. The New York Spirits International Competition named SomruS as the  “Cream Liqueur of the Year” for 2014, and the China Wine & Spirits Awards (CWSA) 2015, the biggest and most prestigious award competition in Hong Kong & China, awarded the brand a gold medal.

The exotic gold-coated bottle matches the magic of what it contains. The UV protected, custom-made glass bottle draws inspiration from an ancient Indian decanter, instantly setting it apart from anything else on the shelf.

Here are a few recipes that you can try at home:

The White Madam 

Based on the classic cocktail, The White Lady, and the classic ghost story of a lady in white, this cocktail will haunt your taste buds this Halloween. SomruS, gin and limoncello come garnished with a raspberry liqueur blood splatter.

In a shaker add:

1.5oz Somrus

1.5oz gin

3/4 oz Limoncello

1 egg white

Shake well with ice and strain into a chilled martini glass.

Garnish by flicking or spraying raspberry liqueur on top of the cocktail.

Tale of the Wise Ferryman

From the tales and traditions of old, The Ferryman is your guide into the afterlife. With SomruS, Irish whiskey, Earl Grey and touch of ginger, you might not like where you going but you will feel warm and happy with the glow and smoke of the Ferryman’s lantern guiding you safely.

In a shaker add:

1oz Somrus

2oz Irish Whiskey

3/4oz ginger liqueur

2oz Earl Grey Tea

Shake with ice

Strain into a mason jar over ice and garnish with a metal straw and a tea strainer filled with Alder wood. Assemble as in picture and when ready to serve light the wood chips and allow the smoke to rise through the holes in the tea strainer.

Bombay Cream

For the Fondant:

1/2 cup Somrus

3/4 cup butter (melted)

1 cup sugar

1 cup powdered sugar

For the Somrus Donuts:

¼ cup warmwater

1 tsp sugar

1 tsp dry yeast

2½ cups flour

½ tsp salt

¼ cup sugar

3 tbsp melted butter

1 egg

1/2 cup milk

1/4 cup Somrus

2 tbsp melted butter for brushing

powdered sugar for dusting


  1. First let’s make the fondant. Add all ingredients into a bowl and using a food mixer mix for 10mins or until creamy. Put to one side.
  2. In a small bowl, mix the yeast, 1 tsp sugar and ¼ cup warm water until it foams.
  3. In a large mixing bowl, combine the flour, salt and ¼ cup sugar. Pour in the yeast mixture, melted butter, egg , the milk and the Somrus. Use a mixing spoon and keep stirring until            everything well-combines. The dough will be similar to cake batter. Sticky
  4. Cover the bowl and let the dough proof until double its size. Prepare and line a baking pan with parchment paper.
  5. Make sure the work table is well-floured, pour the dough on the table. Do not knead or pat it too hard (as it will deflate the air bubbles and your donuts won’t be that airy).
  6. Pat the dough lightly to about 2 cm. Dip the round cookie cutter with flour first and cut the dough, use a spatula to help you transferring the round dough onto a large baking tray. Cover the dough and let it rest for 20 minutes.
  7. Preheat the oven to 375 degree F. Brush the donuts with some melted butter and bake the donuts until lightly brown. It will take about 20 minutes (depends on your oven). Cool the donuts on a rack.
  8. Prepare a pipping bag fitted with a long round cake decorating tip. Fill it with your Somrus filling pipe it into the donuts. Lightly dust it with some powder sugar before serving.


About Natasha Samuels

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