A FEW WORDS ABOUT THE RECIPE
Our chai syrup makes this a more exotic drink while still honoring the classic.
- Combine the passion fruit juice, light rum, lime, mint, cointreau, and the chai in a cocktail shaker and fill halfway with ice. Shake well for about 10 seconds and then strain the cocktail into a chilled glass. Then add a few cubes of ice, and garnish with remaining mint leaves.
- Then come the beautiful bit! You need to float the aged rum (see photo above) on top. This can be done using the back of a metal spoon, resting against the inside rim of the glass. Slowly pour the dark rum, down the spoon toward the inside of the glass. As the cocktail is denser than the rum, it will naturally float on top.
- 2 sprigs fresh mint
- 75 ml passion fruit juice
- 25 ml light rum
- 25 ml dark rum
- 10 ml freshly squeezed lime juice
- 10 ml cointreau
- 10 ml Henny & Joes chai