Sip your spice in our tea cocktail
5g/1 tea bag of Ceylon Chai
200ml white rum/@Seedlip Spice 94
2 tsp lime juice
1 tsp lemon juice
1 tsp of ginger syrup
200ml @TwelveBelow Pear and Cardamon
Garnish – with a stick of Ceylon cinnamon/float a star anise/wedge of orange
Chai Infusion – Leave the tea leaves and spices in the rum to infuse. For a few hours or overnight for a stronger flavour. Strain and measure out 2 shots per serving.
Pour in the chai infused rum, lime, lemon juice and ginger syrup and mix well.
Serve in a glass and top with @TwelveBelow
Garnish and sip