H. Joseph Ehrmann, Elixir, San Francisco - September 2013
This recipe originally appeared in Mixing It Up.
- 1 1/2 oz. Brugal Blanco rum (infused with Numi Rooibos Chai Tea)
- 1 oz. Cointreau
- 1/4 oz. finely strained lime juice
- 1 oz. finely strained orange juice
- Soda water
In a mixing glass add the rum, Cointreau, lime juice, and orange juice; fill glass with ice; shake well and strain over fresh ice; top with soda water and stir slightly. Garnish with a straw and marigold.