INGREDIENTS
4-5 cubes of papaya
2 ounce jasmine tea
1.5 ounce cinnamon habanero syrup
1 ounce fresh lemon juice
.25 ounce rice cooking wine
Cinnamon Habanero Syrup
1 cup water
1 cinnamon stick
1 cup raw cane sugar
1/2 deseeded orange habanero
Hurricane glass or Highball glass
crushed ice
Garnish: Cinnamon Powder, Jasmine Leaves, Mini Basil Bouquet
PREPARATION
- To make cinnamon habanero syrup, water and cinnamon stick to a pot on medium heat. Once it reaches a simmer, turn off the stovetop and add raw cane sugar and deseeded habanero to the pot.
- Mix until the sugar dissolve and let steep for 25 minutes or until room temperature. Strain and store in a glass vessel.
- In a shaker, add cubes of papaya, jasmine tea, syrup, lemon juice and rice cooking wine and shake vigorously for 15 seconds.
- Strain into a glass over ice and garnish with cinnamon powder, jasmine leaves and basil.
Recipe is courtesy of Erika Moore, co-founder of Whiskey and Rosemary, author of ““Seven Alcohol-Free Beverages For You,” and co-creator of the Crafters Collection.
