Inspired by the rum-running ship which sailed between 1922 and 1933 from Vancouver, this cocktail from Boulevard Kitchen and Bar combines rum with smoky tea.
2 oz. Diplimatico Reserve rum
1 barspoon Pure Infused Lavender & Chai Maple Syrup
3 dashes Tealeaves BC Forestea rum tincture, recipe below
orange peel
Add all liquid ingredients to a mixing glass and stir for 20 seconds.
Pour ingredients over fresh ice into an old fashioned glass.
Garnish with an orange peel.
Tealeaves BC Forestea rum tincture
4 tbsp Tealeaves BC Forestea Blend
8 oz. 151 proof rum
Combine ingredients in a Mason jar.
Let soak for 24 hours, strain tea from rum and bottle tincture.
