The drink’s creator, Jeff “Beachbum” Berry, a cocktail historian and author of five tiki cocktail books, calls this brew a “cross-pollination of tiki with Morocco,” since it fuses classic tiki ingredients with Moroccan mint tea.
To learn more, read the article:
Visit our Drinks & Entertaining page for dozens more fun summer drink recipes.
Yields 2 cups of mint tea, enough to make 10 cocktails
For the Moroccan mint tea:
4 herbal mint tea bags, preferably Numi brand Moroccan Mint
2/3 cup granulated sugar
For the cocktail:
3/4 fl. oz. (1-1/2 Tbs.) fresh lemon juice
1-1/2 fl. oz. (3 Tbs.) gold Jamaican rum, preferably Appleton Estate V/X
1 tsp. dark Jamaican rum, preferably Appleton Estate Extra
1/4 fl. oz. (1/2 Tbs.) club soda
3 large mint sprigs
Make the tea:
Steep the tea bags in 2 cups boiling hot water for 30 minutes. Discard the tea bags and stir in the sugar until dissolved.
Make the cocktail:
Pour 1-1/2 fl. oz. (3 Tbs.) of the mint tea, the lemon juice, rums, and soda into an 8- to 11-oz. Collins glass that’s two-thirds full of crushed ice. Hold the handle of a swizzle stick, an upside-down wooden spoon, or bar spoon between your hands, sliding one hand back and forth to rotate the stirrer rapidly until the drink is chilled, about 10 seconds. Add more crushed ice to fill the glass and stir to mix. Garnish with the mint sprigs, julep-style.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 106
, pp. 30
July 8, 2010