T
his cocktail was first created for the Boston Park Plaza Hotel. The Historic Park Plaza was originally called the Statler Hotel when it first opened its doors in 1927 and the Statler Lounge in the hotel pays tribute to that history. New England has a long history with rum. At it’s peak in 1770, New England boasted 159 distilleries. This cocktail was inspired by Christine D’Abrosca’s St Astor, from Smugglers Grove in San Francisco.
Ingredients
- 2 ounces rum Use a good quality, aged rum
- 1/2 ounce Spiced black tea syrup recipe below
- 1/2 ounce Grand Marnier
- 1/2 ounce lime juice freshly squeezed in possible
- lime wedge to garnish cocktail
Spiced Black Tea Syrup
- 5 cups water
- 4 cups sugar
- 1 wedge lime
- 1 tablespoon Allspice berries toasted and crushed
- 1 teaspoon clove whole
- 1/2 teaspoon black pepper coarsely crushed
- 1/2 each vanilla bean split lengthwise
- 3 tablespoons black tea Full bodied rich tea such as Keemun, Yunnan or low grown Ceylon
Servings: cocktail
Instructions
- Combine all ingredients in a cocktail shaker with ice. Shake well and string into rocks glass with fresh ice cubes. Garnish with lime wedge or orange zest.
Spiced Black Tea Syrup
- Stir water and sugar in a saucepan. Squeeze in lime juice. Add allspice, clove, pepper and vanilla bean
- Bring to a boil, stirring occasionally. Immediately reduce to simmer until light syrup forms.
- Remove from heat and stir in the tea leaves. Allow to sit until cool. Strain well and discard the spices and tea.
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