White tea and rum cocktail with honey-lime syrup
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
A light cocktail perfect for Sunday brunch, a get-together with friends, or a large party. Traditionally, these cocktails are made with black tea. Try this wonderful version with white tea, and the honey-lime syrup will infuse it with subtle floral and citrus notes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Honey-lime syrup
- 0.5 cup clover honey
- Zest of 1 lime
White tea and rum cocktail
- 60 ml of brewed white tea, cooled
- 30 ml white rum
- 15 ml freshly squeezed lime juice
- 1 lime wedge for garnish
We recommend
Cooking the dish according to the recipe:
- Honey-lime syrup:
Combine honey, lime zest, and 1 cup water in a small saucepan and bring to a boil; simmer until the honey dissolves. Pour the syrup into a lidded container and refrigerate until completely cool, about 30 minutes. Remove the zest from the syrup before using. Makes about 1 1/3 cups syrup. Cover and refrigerate for up to 1 week.. - Combine tea, rum, lime juice, 15 ml of honey-lime syrup, and a few ice cubes in a cocktail shaker. Shake for 10 seconds. Strain into a martini glass and serve garnished with a lime wedge.
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