This rum-based cocktail incorporates Earl Gray tea.
- 2 oz. Zacapa No. 23 rum
- 3 oz. Earl Gray tea
- ¾ oz. Lemon juice
- ¾ oz. Simple syrup
- 1 Drop Orange blossom water
- Add all ingredients to a shaker tin with ice.
- Shake and strain into a double wall infuser bottle with orchid.
- Serve with coupe glass garnished with orchid, lemon wheels and baby’s breath.
The mixologists at Zacapa created this recipe.
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