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Orchid Blanca
Course
Drinks
Keyword
Earl Gray tea, lemon, rum
Ingredients
2
oz.
Zacapa No. 23 rum
3
oz.
Earl Gray tea
¾
oz.
Lemon juice
¾
oz.
Simple syrup
1
Drop Orange blossom water
Instructions
Add all ingredients to a shaker tin with ice.
Shake and strain into a double wall infuser bottle with orchid.
Serve with coupe glass garnished with orchid, lemon wheels and baby’s breath.
Notes
The mixologists at Zacapa created this recipe.