- 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
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! 🥂