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  • 2.5 ounce flor de cana rum grand reserve
  • 1/2 ounce tej honey mead wine
  • 1.5 ounce african rooibos red tea
  • 1/2 ounce minneola or navel orange juice
  • 3/4 ounce orgeat syrup
  • 1 dash orange bitters
  • 2 dashes jerry thomas bitters
  • Sweet and spicy plantain chip, to garnish
  • Fresh mint, to garnish


  1. Swizzle all drink ingredients in a highball glass over crushed ice using a bar spoon.
  2. Garnish with fresh mint and sweet and spicy plantain chip.

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