Description
With guava nectar, gunpowder green tea and a pinch of spice, this spiced rum cocktail tastes like a sophisticated tropical vacation. It’s a bit sweet, a bit tart and totally sip-able.
Ingredients
Scale
- 1–1/2 ounces Don Q Oak Barrel Spiced Rum
- 3/4 ounce guava nectar
- 3/4 ounce freshly squeezed lime juice from about 1 lime (reserve lime shell)
- 1/2 ounce gunpowder green tea syrup (recipe follows)
- 1/4 ounce orange curaçao
- 1 teaspoon kosher salt and a pinch of cayenne pepper for garnish
Gunpowder Green Tea Syrup (Yields: 5 oz)
- 3 bags of gunpowder green tea (or two heaping tablespoons if you have loose tea)
- 1/2 cup granulated sugar
- 1/2 cup water
Instructions
- First, combine salt and cayenne pepper in a shallow bowl. Using your spent lime, moisten the outside of your cocktail glass by rubbing the rim with the lime. Rim the side of the cocktail glass in the salt and cayenne mixture.
- Next, in a shaker ? filled with ice, pour in Don Q Oak Barrel Spiced Rum, guava nectar, lime juice, gunpowder green tea syrup, and orange curaçao. Shake for 20 seconds and strain into pre-rimmed cocktail glass.
Gunpowder Green Tea Syrup (Yields: 5 oz)
- In a small saucepan, combine sugar and water. Bring to a boil and remove from heat. Stir in teabags (or loose tea if using). Steep for 10 minutes. Strain and use immediately or store in an airtight container in the fridge for up to one month.
- Category: Cocktail