Shan Tuyet Honey-Rum Highland Sour
A malty, honey-forward sour built on Shan Tuyet-infused dark rum — a cocktail that channels the tea's wild, mountain-grown depth, with a non-alcoholic mocktail variant included.
Shan Tuyet's malty body and wild honey sweetness make it a natural partner for dark rum, which shares similar caramel and dried-fruit notes. Infusing the rum directly with the tea leaves layers that depth straight into the spirit base.
A short infusion — no more than 30 minutes — is enough to pull rich color and flavor from the leaves without tipping into bitterness. Strain promptly once the time is up; the tannins continue to extract the longer the leaves sit in the alcohol.
Honey syrup and fresh lemon juice round the drink into a proper sour, with the tea's malt providing a savory backbone that keeps the drink from tasting purely sweet. A dash of bitters at the end adds a final aromatic lift.
For a non-alcoholic mocktail version, brew a strong cup of Shan Tuyet, cool it, and shake it with honey syrup, lemon juice, and a splash of soda water in place of the rum. The result keeps the same malty, honeyed character and makes an excellent alcohol-free option for an evening gathering.
Ingredients
- 60 ml dark rum
- 1 tbsp loose Shan Tuyet black tea
- 20 ml honey syrup (equal parts honey and warm water, stirred to combine)
- 20 ml fresh lemon juice
- 2 dashes aromatic bitters
- Lemon twist, for garnish
How to make it
- 1Combine the rum and tea leaves in a sealed jar. Let infuse for 25–30 minutes, then strain through a fine sieve.
- 2Add the tea-infused rum, honey syrup, lemon juice, and bitters to a cocktail shaker with ice.
- 3Shake vigorously for 15 seconds until well chilled.
- 4Strain into a rocks glass over fresh ice.
- 5Garnish with a lemon twist.
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