THE OBTC ARNOLD PALMERTropical Black Tea with Lavender Sage Lemonade 🍋 TROPICAL BLACKOrganic black tea, pineapple, natural guava, papaya, & pineapple flavor, marigold flowers, blue cornflowers, and safflowerLAVENDER SAGE LEMONADELemon myrtle, lemongrass, lemon peels, sage, lavender, licorice root, and marigold flowersThis blend is bright, citric, herby, and fruit forward.We love this blend served with Mesquite Honey, fresh squeezed lemon, and poured over ice! We also created a tea whiskey cocktail with this blend! Learn how! 👇 WHAT YOU NEED: TROPICAL BLACK TEA LAVENDER SAGE LEMONADE TEA Your preferred whiskey (we're using Bulleit Bourbon) Lemon HONEY (optional) DIRECTIONS Steep TROPICAL BLACK WITH LAVENDER SAGE LEMONADE as you usually would (1 to 2 teaspoons per 8 oz of water, steeped for 5 minutes at about 212 degrees) Stir...
THE FIFTY-THREE HOUR RUM: A TEA COCKTAIL FEATURING BELIZEAN SORREL GUAYUSA AND MALIBU CARIBBEAN RUM WITH COCONUT 🍹 The idea for this cocktail came while sipping cocktails on the tropical coasts of Belize and Mexico - and we think it is the perfect beach drink! The sweetness of the Malibu Caribbean Rum with Coconut helps mellow out the tartness of the hibiscus of the Belizean Sorrel Guayusa! It is so tasty and simple to make! Check it out below!👇 WHAT YOU NEED: Belizean Sorrel Guayusa Tea Malibu Caribbean Rum With Coconut Ice Sweetener (optional) DIRECTIONS: Make a serving of Belizean Sorrel Guayusa tea as you normally would. Add a shot of Malibu Caribbean Rum With Coconut Add sweetener to taste (we recommend raw and unfiltered honey!) Ice down and...
Bar Tools
Shaker
Strainer
Lowball glass
Ingredients
Diplomatico Rum
Lime juice
Honey syrup
Egg whites
Bee pollen
Dehydrated lemon slice
Ice
Preparation
Add ice to the shaker.
Pour 2 oz Diplomatico Rum
Pour 1/2 oz lime juice
Pour 1 oz honey syrup
Shake vigorously then strain ice out.
Pour 1 oz egg whites
Dry shake egg white vigorously without ice.
Pour in lowball glass with ice.
Top with a dehydrated lemon slice and sprinkle on bee pollen.
