• Premium Rum
infused with Jasmine Pearls Tea
• Lime juice• Jasmine Green Tea Syrup• Egg White• Peychaud bitters
First, create homemade Jasmine tea-infused rum by steeping 35g of the pearls in 700ml of good quality dark rum. Leave to cold infuse in the refrigerator for up to one hour, then strain off the tea.
Next, create your Jasmine Green Tea Syrup by bringing 500ml of water to the boil. Add 10g of Jasmine Pearls to the boiled water and allow to brew for 4 minutes. Next, strain off the tea and add 1kg of sugar, then place over a low heat and stir until the sugar dissolves. Finally, set the mixture aside to cool and refrigerate until chilled.
Prep completed, add 50ml of your rum, 20ml lime juice and 20ml of your tea syrup into a shaker filled with ice cubes. Shake vigorously for 15 seconds, then strain the ice from the shaker.
Add egg white and 'Dry Shake' - the technical term for shaking without ice - for a further 15 seconds, then strain into a coupette glass and add drops of the bitters to the foam to finish.