Another amazing creation by Shaker of spirits.com Aka Brian Maxwell
- 30ml Aged Barbados Rum- I used Doorly’s
- 30ml Medium Body White Rum-I used Plantation 3 Star
- 15ml OP Jamaican Rum- I used Smith & Cross
- 30ml Fassionola
- 22.5ml Chinese 5-Spice Honey (see recipe below)
- 22.5ml Fresh Lemon Juice
- 7.5ml Angostura Bitters
- 7.5ml Peychauds Bitters
- 6 x 2.5cm Fresh Pineapple Chunks
- 2 cups crushed ice Small pinch salt- I used saline ( which works as a binding agent for blended drinks)
Large snifter or hurricane glass
Blend at high speed until fully incorporated and smooth. Pour into your glass, and garnish with pineapple fronds, parasol, lemon and some dried spices.
Brian’s 5 Spice Honey
- 2 tsp Fennel Seed
- 1 tsp Szechuan Pepper
- 1 Cinnamon Stick
- 2 Star Anise
- 4 Whole Cloves
- 375ml Water Honey
In a saucepan, lightly toast the spices. They will become intoxicatingly aromatic.
Add water, and bring to boil.
Simmer, until you achieve your desired level of spicy tea. This will involve smelling and tasting your concoction. Fine strain through a mesh strainer.
Combine 1 part tea to 2 parts honey. Store refrigerated.
This tea syrup is well worth the time it takes to enjoy this delicious sipper. It will take you away to somewhere you probably can’t travel to right now.