Rum & Rummer
Created by Bob Peters
The Punch Room at The Ritz-Carlton,Charlotte
For the chai syrup:
12 chai tea bags
4 cups boiling water
1 cup sugar
For the cocktail:
2 oz aged rum, such as Queen Charlotte’s Reserve
½ oz chai syrup
¼ oz Licor 43
Garnish: orange twist
For the syrup:
Add tea bags to boiling water and let steep 5 minutes. Add sugar and stir until dissolved. Let cool before using; can be used immediately or stored in the refrigerator up to 2 weeks.
For the cocktail:
Add rum, chai syrup and Licor 43 to a mixing glass and fill with ice. Stir until well chilled. Strain into a Nick & Nora glass and garnish with orange twist.