Recipe: Pompadour Cocktail | KCET
Recipe: Pompadour Cocktail
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
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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