About
This cocktail was created by me after I had oolong tea syrup left over from making Rudy Bekahi’s Black Sand Beach. Instead of letting the extra prep sit in the refrigerator, I worked it into a straightforward Daiquiri with aged rum. The tea takes the familiar rum-and-lime structure in a floral, lightly roasted direction and adds a touch of tannin, while the aged rum and Angostura bring caramel and warm spice.Cheers y’all!
Ingredients
- 2 oz · 60 mlaged rum
- 1 oz · 30 mlfresh lime juice
- ¾ oz · 22.5 mloolong tea syrup
- 2 dashesAngostura bitters
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe.
- 4
Garnish with an orchid (optional).
OOLONG TEA SYRUP
- 1 cup water
- 1 oolong tea bag
- 1 cup sugar
- 1
Bring the water to a simmer.
- 2
Remove from the heat and add the oolong tea bag.
- 3
Steep according to the tea’s recommended time, then remove the tea bag.
- 4
While the tea is still warm, stir in the sugar until completely dissolved.
- 5
Let cool.
- 6
Bottle and refrigerate.
anatomyofadrink.com/cocktails/oolong-daiquiri