Caribbean Ginger Rum Digestif Recipe

The recipe

Exact quantities, then the method.

A small, warming after-dinner drink: a strong soursop and ginger tea simmered with fresh ginger, star anise and cinnamon, then laced with a measure of aged dark rum and a little honey. The molasses and vanilla notes in a good dark rum sit beautifully against the ginger and spice, making a digestif to slow-sip at the end of a meal. There is an easy alcohol-free version too.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Caribbean Ginger Rum Digestif recipe. Canonical: https://teas.co.uk/recipes/cocktails/caribbean-ginger-rum-digestif/

Serve it warm, a lovely close to a spiced or Caribbean meal.

⏱ 12 min 🍽 Serves 1 📊 Easy 📚 Tea Cocktails (Adults Only)

You'll need

2 Dalgety Soursop and Ginger tea bags
100ml freshly drawn water
2 extra fresh ginger root coins, peeled and gently crushed (about 15g)
1 whole star anise pod
1 cinnamon stick (about 4cm)
25ml premium aged dark rum (or 25ml premium ginger beer for the alcohol-free swap)
1 teaspoon of clear runny honey
1 small 150ml heatproof glass cup
1 small fine-mesh tea strainer
1 small heavy-based saucepan

Method

Put the water, crushed ginger coins, star anise and cinnamon stick in a small saucepan and bring to a soft simmer.
Drop in the soursop and ginger bags, lower the heat and simmer gently for six minutes.
Lift the bags out without pressing, then strain the spiced concentrate into a small heatproof glass.
Let it cool for a couple of minutes, from hot to just warm.
Stir in the rum and the honey.
Sip slowly, warm, over the course of twenty minutes.
Tip: for an alcohol-free version, swap the rum for a splash of ginger beer to keep the warmth without the spirit.

What you'll end up with: A small, warm spiced digestif, deep with ginger, star anise and cinnamon and laced with mellow dark rum.

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