Clarified Rum Iced Tea.

Ingrediens
150ml Diplomatico rum
150ml Martell
75ml Lemon juice
75ml Pineapple juice
1x peel from a lemon
200ml Rooibos tea (Batch recipe is 2 tea bags, 500g boiling water - brew for 5 minutes)
150ml Sugar syrup
75ml Milk
75ml coconut milk



  • 125ml serving per drink

  • Wet shake with 4 leaves of mint

  • Strain and pour over ice

    Garnish:
    lemon wheel sliced into 1/8th pieces

    6 mint leaves

    1 Pineapple leaf

    Glass:
    Hiball

    MOP
    Start by pouring all ingredients apart from milk in a container. Make sure the ingredients are well-mixed.

Next, measure out your cool or room temperate milk. (Do not use ice cold milk as it will inhibit the curdling needed for this process.) Add the milk into a separate container. Then, take the spirit mix and slowly pour it into the milk. It is essential to pour the cocktail mix into the milk, not the other way around, so the milk curdles gradually and not instantly.

Let it sit in the fridge for 30-60 minutes. Then, double strain the mix through filter paper/cloth and mesh strainer. Your mix will take a few hours to fully filter into crystal-clear liquid.

Store in the fridge.

Allergies: N/A


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