Red Velvet
Although there are a couple of recipes I have made so far in which I used tea, it is not an ingredient that I use that often. I preferred not to use it much since I thought that it dilutes the mix, but then I realized that it can be a good ingredient when used correctly. In fact, you can take your cocktail to the next level quite easily by using tea. Thanks to its botanicals, you can also create more subtle and complex flavors in your cocktail. In this cocktail, when you check the ingredients, you will see that it is a very simple mix without the tea. But the tea add-on takes the flavor profile to a whole different level with a simple twist.
Ingredients
- 60 ml Ron Barcelo Dorado Anejado Rum
- 30 ml Vanilla Rooibos Tea
- 30 ml Lemon Juice
- 20 ml Simple Syrup
- 4-5 Raspberries
- 1 Egg White
Instructions
- Muddle raspberries in your shaker. Add all the remaining ingredients to the shaker and first dry shake. Add ice and shake again until well chilled. Double strain into a chilled coupe glass and garnish with a dehydrated orange wheel and a raspberry.Cheers! 🥂
