Exact quantities, then the method.
Soursop, rum and lime is a natural Caribbean three: the tea brings a soft, creamy tropical fruitiness that sits beautifully against white rum, while lime keeps it sharp. Brewing the soursop strong and sweetening it lightly gives you a base that tastes of real fruit rather than syrup.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Soursop Daiquiri recipe. Canonical: https://teas.co.uk/recipes/cocktails/soursop-daiquiri/
Shaken hard over ice and strained into a chilled glass, it lands somewhere between a daiquiri and a tropical sour. Makes one.
You'll need
- 2 Dalgety Pure Soursop tea bags
- 100ml freshly drawn water, brought to a true rolling boil
- 1 teaspoon of golden caster sugar
- 35ml white rum (or 35ml non-alcoholic white rum alternative for the swap)
- 25ml fresh lime juice (about half a lime)
- 1 thin strip of fresh pineapple, speared on a cocktail stick, for the rim
- 1 fresh mint leaf, for the surface
- 1 coupe glass, chilled in the freezer for ten minutes
- 1 cocktail shaker
- Cubed ice (about 100g for the shaker)
- 1 small heatproof jug
Method
- Chill a coupe or small glass in the freezer.
- Steep two tea bags in 100ml of freshly boiled water for five minutes, then lift them out and stir the sugar into the hot brew until it dissolves.
- Cool the sweetened tea down by standing the jug in cold water.
- Tip the cooled tea, the rum and the lime juice into a shaker filled with ice.
- Shake hard for about fifteen seconds, until the shaker frosts over.
- Double-strain into the chilled glass, spear a strip of pineapple across the rim and float a mint leaf on top.
- For an alcohol-free version, swap the rum for a non-alcoholic white spirit and keep everything else the same.
The tea it is made with, and what to make next.
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Brewed with: Dalgety Pure Soursop, 18 Tea Bags 40g
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