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Nusa Caña Cocktails: Indo-Ting
Indo Ting – Photo Supplied
Long, floral, bittersweet and smashable.
Ingredients
- 50ml Nusa Caña Tropical Island Rum
- 20ml pink grapefruit juice
- 15ml jasmine tea syrup*
- 5ml fresh lime juice
- 180ml grapefruit tonic water
- 4 dashes orange blossom water
*For Jasmine Tea Syrup
- 4 jasmine tea bags
- 500ml boiling water
- 500g white caster sugar.
Glassware: Collins glass
Garnish: grapefruit twist, mint sprig
Method
In a cocktail shaker add the rum, pink grapefruit juice, jasmine tea syrup and fresh lime juice over ice and give it a light shake. Pour into a Collins glass with ice. Top with grapefruit tonic water and add orange blossom water on top. Garnish with grapefruit twist and mint sprig.
*For the jasmine tea syrup, bring water off the boil, add tea bags and sugar stirring until the sugar is dissolved. Infuse for 5 minutes then remove tea bags and leave to cool before bottling.
