A Dose of PositiviTEA — Cocktails RSS


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...

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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.

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