Cuba's Darjeeling Cocktail
This stunning cocktail came to us from bartender David Hohensee of South House Bar and Restaurant in Jersey City, NJ. "This cocktail was inspired by the natural subtlety of tea and more specifically Darjeeling's fruity, floral, and astringent tannic qualities," says Hohensee. "The musky spiciness of the tea pairs beautifully with the light effervescence of kombucha. The orange, lemon, and turmeric detail add the much desired citrus synthesis utilizing the culinary spice that spans cultures. Garnished with black sesame seeds for a mild sweet nutty and flavorful component."
- 2 ounces Havana Rum
- 1 ounce Turmeric Kombucha
- 1⁄2 ounce lemon juice
- 1⁄2 ounce orange juice
- 1⁄2 ounce Darjeeling syrup (recipe below)
- 3 dashes orange bitters
Combine all ingredients in a shaker and shake. Strain into a double Old Fashioned glass over crushed ice. Garnish with a double orange wheel and black sesame.
To make Darjeeling Syrup:
Steep 1 cup of Darjeeling tea in 1 quart of 1:1 simple syrup for 24 hours.