River Cam Ice tea
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Goblet glass
- Ice: Ice
- Garnish: Rosemary sprig , burnt with blow torch
- ABV: 11%
Ingredients
- Blue curaçao liqueur — ¾ oz (25 ml)
- Absolut Vodka — ½ oz (12.5 ml)
- Havana Club 3 Year Old rum — ½ oz (12.5 ml)
- Blanco tequila (100% agave) — ½ oz (12.5 ml)
- Dandelion & Burdock — 4½ oz (135 ml)
- East London Liquor Co. London Dry Gin — ½ oz (12.5 ml)
How to make it
- Add ice to goblet and pour Dandelion and burdock over the ice.
- Pour all spirits into a shaker, add ice and shake hard.
- Double strain over the highest point of the ice.
- Once this is done, add rosemary sprig and light until light burn.
A cocktail with dandelion and rum.
Updated
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