Breakfast Club
-
Breakfast Club
Serve in a Martini glass
| 1 barspoon | Orange marmalade |
| 1 barspoon | Honey |
| 2 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 oz | Lapsang Souchong tea (cold) |
How to make:
- Select and pre-chill a Martini glass.
- Prepare garnish of lemon zest twist.
- STIR honey and marmalade with rum in base of shaker until dissolved.
- Add tea, and SHAKE with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Review:
Slightly smoky with incredible depth of flavour. A perfectly balanced delight.
History:
Recipe courtesy of DrinkBoy.com in 2008.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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I threw everything in a mason jar and shook it around to mix. Subbed agave nectar for the honey to make it vegan. Shook with crushed ice and strained into a goblet.
I used a good bitter fine cut orange marmelade and a pine honey.
Takes ages and several pre-fine strain and finger squeezing to get the good parts from the marmelade integrated in the rum. Next time I either dobble up on marmelade and let 2/3 be caught in the gibe strainer and thrown out, or use a mini blender instead.