Asiri Punchihewa

Earl Grey Tea Infused “Dark and Stormy”

Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

1 1/2 cups Dilmah The Original Earl Grey tea, cold brewed
3 oz ginger beer
2 1/2 oz Appeltons rum
1 lime, juiced
10 mint leaves
3 tsp brown sugar

First start off by juicing the limes, then adding the brown sugar and mint leaves.
Crush it all up, then add the rum, ginger beer, tea and lastly some ice.
Shake over ice and serve in a whiskey tumbler.


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