This is a twist on the Cuba libre (AKA rum and coke). The addition of honey falernum and tea makes for a zingy tipple to help ease the transition into spring proper.<\/p>\n
Serves 1<\/p>\n
For the spiced rum175ml rum we use Ron Coln Salvadoreo high-proof aged rum1 cinnamon stick1 star anise4 cloves<\/p>\n
For the honey falernum syrup30ml stem ginger syrup a Chinese one, for preference35g runny honey35ml lime cordial we use Roses4 drops almond essence80ml boiling water<\/p>\n
For the drink30ml spiced rum (see method)25ml honey falernum syrup (see method)15ml fresh lime juice20ml brewed English breakfast tea30ml Coca-Cola1 dash soda, to finish1 lime wheel, to garnish (optional)<\/p>\n
First infuse the rum: put everything in a sterilised jar, seal and leave to steep for up to 24 hours. Fine strain to remove any loose bits of spice, then return to the jar and seal.<\/p>\n
For the syrup, mix the stem ginger syrup, honey and boiling water in a bowl. Once everything has dissolved, stir in the lime cordial and almond essence, then bottle and refrigerate; itll keep for up to four weeks.<\/p>\n
To build the drink, fill a tall glass with ice, then pour over the measures of spiced rum, syrup, lime juice and tea. Add the Coke, top with a dash of soda and stir. Finish with more ice, garnish with an optional lime wheel and serve.<\/p>\n
Cyan Wong, drinks developer, Mr Ji, London W1<\/p>\n
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More here:<\/p>\n
Cocktail of the week: Mr Ji's Compton Libre recipe - The Guardian<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" This is a twist on the Cuba libre (AKA rum and coke). The addition of honey falernum and tea makes for a zingy tipple to help ease the transition into spring proper Continue reading