This is a lovely drink. A bit sweet for my taste so I cut the honey in half on the second go. Chef's kiss!
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.
Had a play with this, as I’ve got a tea blend which is Lapsang and Earl Grey blended together. First, it makes for a fantastic cup of tea, and secondly, the bergamot really adds a lovely twist on this cocktail.
Great and nuanced cocktail indeed.
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.
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.