Ingredients
2oz Earl Grey-infused rum* (I prefer to use Plantation 5 Year)
.5oz Amontillado Sherry
.5oz lemon-rosemary cordial*
Topo Chico sparkling water
For the Lemon-Rosemary Cordial
1 cup of sugar
1/2 cup fresh lemon juice
1/4 cup of water
peels of 3 lemons
5 grams of Spicewalla rosemary
2 tsp. malic acid
*Earl Grey-Infused Rum
1 cup of Plantation 5 Year or other aged rum
1 satchel of Earl Grey tea or 1 1/2 tsp. loose Earl Grey tea
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Preparation
Add the rum, sherry, and cordial to a mixing tin and fill with ice. Shake to combine ingredients and then strain into a highball glass filled with fresh ice. Top with roughly 4-5oz of Topo Chico and gently stir. Express a lemon peel over the drink and garnish with a sprig of fresh rosemary.
For the Lemon-Rosemary Cordial
In a small saucepan over medium heat, combine the sugar, water, and lemon juice until the sugar is dissolved. When the liquid is close to simmering, remove the pan from heat, add the lemon peels and rosemary and cover the pan to let cool. Once cooled, strain out the peels and rosemary. Add malic acid and stir.
For the Earl Grey-Infused Rum:
Combine in a jar or measuring cup and infuse for 1 hour. Remove the tea bag or strain out loose tea.
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