Rubin "The Hurricane" Carter

INGREDIENTS:
METHOD:
In a large pot, combine sugar and water. Wrap tea in cheesecloth and add pouch to the sugar water. Bring to a boil over high heat. When syrup comes to a boil, lower heat, simmering liquid util reduced by half. Remove pot from heat and cool slightly. Retrieve cheesecloth and gently squeeze out some of the liquid. (For a less bitter flavor, cold brew the tea in the sugar-water solution for 12 hours.)
To a large capacity blender, add all ingredients and blend until smooth.
*For a single 8-ounce serving, add less bitters and lemon juice and more simple syrup: 1 ounce Old New Orleans Crystal rum, 1 ounce Peychaud’s Bitters, 1 ounce jasmine-Earl Grey sweet tea simple syrup, ½ ounce lemon juice, ½ ounce El Sabor passion fruit purée, and 5 ounces ice.

Beverage Director James Denio
- Bourrée at Boucherie
1510 S Carrollton Avenue
New Orleans, LA 70118
www.bourreenola.com..