1 1⁄2 oz Rum, Smith & Cross (Hazelnut Infused)
1⁄4 oz Rich demerara syrup 2:1
4 oz Rooibos tea
3 T Whipped cream (With Peychaud's)
Instructions
Heat Rum and Demerara in "Bartender's Bain Marie" while charging mug with boiling water. Once warm dump out water and add rum and sugar, top with hot tea and a few dollops of whipped cream.
Notes
Must keep everything hot or else a tepid drink ensues.
Cocktail summary
Created by
Kyle Davidson, Blackbird, Chicago, IL, USA
Year
2015
Is the
author's original creation
Rum, Rooibos tea, Whipped cream, Rich demerara syrup 2:1
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
5
2
See sidebar for Bartender's Bain-Marie.