This is our perfect Summer cocktail. Whilst we are currently freezing in the studio with snow on the windowsill, this drink brings back great memories. Enjoy.
Havana White Rum
Green Tea Infused Sugar Syrup
To make the green tea sugar syrup combine a 50/50 mix of white sugar and boiling water followed by your choice of herbal tea (we used green tea and lime flavoured). Stir then allow mixture to cool. To finish strain the syrup free of the tea leaves.
Muddle three slices of lime in a cold glass, then fill with ice. Add 30mL of white rum and 60mL of the green tea sugar syrup in a shaker. Shake for 20 seconds. Then strain the shaker into a cold highball glass topped with ice. Clap three fresh mint leaves and add to the glass followed by a slice of lime. Top up Chi' and garnish with mint leaves (use the head of plant) and lime. For an added freshness use a slice of cucumber to serve.