Recipe: Pompadour Cocktail

Now Boarding

It's National Iced Tea Month! While we may be experiencing a reverse spring and headed for some June gloom, it seems like the perfect opportunity to perk up the cloudy days with some bright cocktails infused with tea. This rum-based cocktail was crafted by Now Boarding in West Hollywood. Enjoy!

Makes one cocktail

1 1/2 ounces pumpkin tea infused dark rum
3/4 ounce lemon
3/4 ounce egg white
1/2 ounce simple syrup

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To infuse rum: Combine 4 ounces of rum for every teaspoon of pumpkin tea (or one teabag) in a sealable glass jar and shake. Allow to sit for several hours, away from direct sunlight. When ready to use, strain liquid through cheesecloth.

For the cocktail: Muddle the orange wedge, add all the ingredients, and dry shake (with no ice).

Then add ice, shake, strain, top with crushed ice, and garnish with orange peel.


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