This surprisingly balanced cocktail offers up layers of fruit, spice, and sweetness, with a hint of vanilla from the rum. Use a medium-bodied rum like Appleton or Cruzan, so the subtler elements aren’t overwhelmed.
- 4 mint leaves, plus one sprig for garnish
- 1⁄4 oz. simple syrup
- 1 1⁄2 oz. brewed orange spice tea (like Harney & Sons Orange Pekoe), chilled to room temperature
- 1 oz. medium-bodied rum
- 1⁄2 oz. apricot liqueur
- 1⁄2 oz. lemon juice
- In a cocktail shaker, muddle together the mint leaves and simple syrup so the mint releases its oils. Fill the shaker with ice, add the remaining ingredients, and shake vigorously. Pour into a coupe or martini glass. Garnish with mint sprig.