- 45ml Three Tides Smoked Demerara Rum
- 15ml Root Ginger Cordial
- 15ml Coconut Palm Syrup 1:1
- 75ml Sparkling Lapsang Souchong Soda
- Wedge of Lime
Coconut Palm Syrup: Add 150g Coconut Blossom Sugar to 100g Hot Water and stir until dissolved. Pour into small bottle. Ready to use.
Sparkling Lapsang Souchong Soda: Add 1 bag/1 teaspoon of Lapsang Souchong Tea to 250ml hot water (5 mins off boil). Brew for 6 mins and strain. Add 250ml water to 250ml tea. Charge in Twist N Sparkle/Siphon/Soda Stream. Ready to use.
Combine the rum, cordial and palm syrup with ice in a cocktail shaker, shake for 15-20 seconds and fine strain.
Serve in a Highball glass over ice and mix with the sparkling lapsing souchong soda, stirring gently with a spoon.
Garnish with a wedge of lime.
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