Rubin "The Hurricane" Carter

Adapted by StarChefs.com
February 2016

INGREDIENTS:

Jasmine-Earl Grey Sweet Tea Simple Syrup:
(Yield: ⅔ gallon)
2 quarts sugar
1 quart room temperature water
80 grams jasmine-Earl Grey tea
To Assemble and Serve*:
(Yield: Eight 8-ounce cocktails)
1 cup Old New Orleans Crystal rum
6 ounces Peychaud's Bitters
1½ cups Jasmine-Earl Grey Sweet Tea Simple Syrup
2⅔ ounces lemon juice
4 ounces El Sabor passion fruit purée
2½ pounds ice

METHOD:

For the Jasmine-Earl Grey Sweet Tea Simple Syrup

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 Assemble and Serve

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.