Seven Caves Jasmine Tea Rum Sour

 
 
 
 

  • 2oz Seven Caves Jasmine Tea Rum (or Bourbon, Gin)

  • 1oz Lemon juice

  • 0.5oz Rich simple syrup (2:1)

Tools: Measuring jigger, cocktail shaker tins, strainer

Glassware: Nic and Nora, coupe, or rocks glass

Garnish: Lemon twist

Optional add-ons: egg white

Combine all ingredients in a shaker. Fill with around 1 cup of ice and shake. Strain into the glass of your choice (or just dump it all into a rocks glass). Garnish appropriately.

To Make Oleo Saccharum:

  1. Make an Oleo Saccharum to use with the simple syrup.  

  2. Peel around 1 cup of lemon peels (squeeze the lemons and reserve for cocktail use), place in a glass container, coat with .75 cups of sugar and smash together with a muddler for a few seconds.  

  3. Cover and let sit overnight (the oils will separate, and you will be left with a nice citrus oil).  Strain the peels and reserve the oleo. Store in the fridge… it will last a couple of weeks. 

  4. Add one tablespoon of the oleo and top with the simple syrup when making the cocktail.

 
Rum, GinGuest UserJasmine Tea Rum, 7C Bourbon, 7C GinComment