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Rooibos Tea Punch

Aged rum, falernum and a tropical rooibos tea syrup all work together simultaneously to create this spice-driven tiki-style cocktail.

1 1/2 oz. aged rum
1/2 oz. falernum
3/4 oz. fresh lime juice
1/2 oz. Tropical Roiboos Tea Syrup (see below)
Dash Angostura bitters
Ginger beer (spicy, low-sugar preferably)
Crushed ice
Tools: swizzle stick
Glass: Collins

Build all ingredients in a Collins glass filled with crushed ice. Swizzle and serve.

Tea Syrup: Steep 7 tsp. of loose-leaf rooibos tea in 1 liter of near-boiling water for 5-7 minutes. Strain, measure the volume of the steeped tea and add the same volume of white sugar. Stir until sugar is dissolved and let cool before using. Store refrigerated for up to 2 weeks.

Note: Tropical rooibos tea typically combines rooibos with pineapple and coconut flavors, which add to the tropical feel of this drink, but feel free to use any type of rooibos you’d like.

Lauren Mote, Kale & Nori, Vancouver, British Columbia

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