Tea Leaf Cocktail
Smokey, spicy, and slightly sweet this fragrant cocktail infuses Bicardi Quatro rum with Himilayan Pinewood Smoked tea to invoke evenings spent in laughter with friends and loved ones around the hearth.
Equipment
- 1 Candy thermometer or meat thermometer
- 1 Lg stockpot deep enough to submerge a bottle
- 1 Citrus juicer or small strainer
- 1 Cocktail shaker with bar strainer
- 1 Rocks glass
- 1 Fine Mesh Strainer or cheesecloth
Ingredients
Smoked Tea Infused Rum Sous Vide
- 500 ml Bacardi Quatro Rum or any aged rum
- 50 grams Himalayan Pinewood Smoked Tea or Lapsang Souchong
For the Cocktail
- 60 ml Smoked Tea Infused Rum
- 3 drops Ginger bitters
- 10 ml Simple syrup half a cup of sugar dissolved in half a cup of water
- 10 ml Lime juice
- 1 Egg white discard the yoke
Instructions
Infuse the Rum
- Using a candy thermometer, heat water in a large stock pot up to 60 C (140 F).
- Place the loose-leaf tea and room in a heatproof glass jar or plastic container. Seal the lid and submerge it in the warm water. Leave the infusion in the water for 30 minutes. Top up with more warm water every 5 minutes to maintain 60 C (140 F).
- After 30 minutes remove the rum infusion and strain out the tea leaves using a fine mesh strainer or cheesecloth.
Make the Cocktail
- In a cocktail shaker filled with ice pour all of the cocktail ingredients and shake well.
- Strain into a whisky (rocks glass filled with a clear ice cube/sphere).
- Garnish with a tea leaf skeleton.