As we make are way through fall heading into winter the colors start to change. Take a moment to celebrate this time with a well rounded cocktail with flavors of Black currants, Sage and Darjeeling Tea.
2oz Darjeeling Tea- Infused Aged Light Rum
1oz Black Currant-Sage Syrup
1/2oz Lime Juice
3 dashes Angostura Bitters
Garnish- Sage Leaf
Add all ingredients to a shaker tin, add ice, shake, and double strain into a chilled coupe. Garnish with Sage Leaf.
Darjeeling Tea-Infused Rum:
Add 6 Darjeeling Tea tea bags w/ 1 liter of Aged Light Rum to a large glass container and steep for 3 days. Strain and Store.
Black Currant-Sage Syrup:
Add 1cup Black Currant Juice (unsweetened) and 1 Cup Sugar to a sauce pan. Heat and stir to incorporate sugar. Bring to a low boil and add a 8-10 sage leaves (slapping to release oils) to saucepan. Remove from heat and let cool. Store for up to 2 weeks.