Photo by Noah Fecks
Keep it simple and light with this play on the Daiquiri, where the dial is turned all the way up with the addition of black tea and dried citrus.
Recipe information
Yield
Serves 8 to 10
Ingredients
750
milliliters (25⅓ ounces) pot still Jamaican rum, such as Hamilton Jamaican Pot Still Black Rum
250
milliliters (8½ ounces) pineapple syrup (see Note)
200
milliliters (6¾ ounces) grapefruit juice
50
milliliters (1½ ounces) brewed Earl Grey tea
Garnish: Lime wheels
Need to make a substitution?
Preparation
Combine all ingredients and stir to mix. Keep at least 4 hours or up to overnight in a covered container in the refrigerator. Stir before serving. If utilizing a punch bowl, pour over a large block of ice to slow dilution. Garnish with fresh lime wheels.
From Tiki: Modern Tropical Cocktails © 2019 by by Shannon Mustipher. Reprinted with permission from Rizzoli.
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