- 60ml Plantation 3 Stars Rum
- 30ml Fruit Tea Cordial
- 25ml Lemon Juice
- 5ml St George Absinthe Verte
- 5ml Fresh Ginger Juice
- 4 Raspberries
Add all ingredients together in a shaker, add ice, and shake. Strain into a coupe glass, garnish with a raspberry, lemon zest, and a pinup girl.
The inspiration behind this cocktail was in the classic Daisy cocktail template. Those that know a little French might have caught on that fact, as the name Marguerite is synonymous with daisies. Since this cocktail was to be served in a bar that had a burlesque theme going on, Absinthe was something I wanted to incorporate in many of the drinks I made for them, and so we see in this cocktail many of the concepts I was tinkering with; tea, absinthe, fresh fruit. Though the menu reads incredibly complex, I do believe the balance on this drink, when executed properly, is superb. The tannins in the tea work against the sugar, the absinthe lifts up the raspberry, the dried fruit in the tea give a nice finish.
Fruit Tea Cordial
- 500ml Water
- 5 Lipton Peach and Mango Tea Bags
- 2 Lipton Yellow Label Tea Bags
- 300g Sugar
Brew the tea bags in 500ml of boiling water for 1 hour. Remove the tea bags and stir the sugar until dissolved.