2 oz Rhum Agricole, Saint James Fleur De Canne (lapsang souchong-infused)
1 oz Grapefruit juice (pink)
2⁄3 oz Pineapple Gum Syrup
1 ds Absinthe (spritz; flamed)

Shake, strain over cubed ice in a tiki mug, flame absinthe over the top, garnish with a dried pineapple wheel and a long grapefruit twist, serve with straws.


Tea-infused rum: steep 6 grams of tea in 350 ml of rum for 10-12 minutes and strain.

Cocktail summary
Created by
Augustine Bar
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authentic recipe
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