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1 1/2 oz anejo rum
1/2 oz dark creme de cacao
1/2 oz lemon juice
2 tsp superfine sugar
4 oz cold tea
recipe
In a shaker half-filled with ice cubes, combine the rum, creme de cacao, lemon juice, and sugar. Shake well. Strain into a highball glass almost filled with ice cubes. Top with the tea and stir well.
Highball Glass
Alcohol: per 6.8 oz serving
Serve in: 1134553821
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Logically located at: Tea
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