Shipwreck Saint

Difficulty Medium

Technique Shaken

It doesn’t take a saint to want to be stranded with this sweet little tropical drink. The Shipwreck Saint offers an infusion of Rooibos Tea into White Rum and another of Cocoa nibs into Triple Sec that add a new dimension to the typical Spiced Rum, Demerara Syrups, Lime Juice and Pineapple Juice.

“With all the fervor surrounding South Africa winning the Ruby World Cup, Vanessa was strangely drawn to the Rooibos Tea. Although normally she found it far too sweet, she did rationalise that the tea’s nuttiness infused it into a tropical-style drink would, like the Springbok’s win, provide a flavourful, yet nail biting finish.”

Ingredients

2 oz. 60ml Banks 5 Island Rum (Rooibus Tea Infused)
0.5 oz. 15ml Spiced Rum
0.5 oz. 15ml Triple Sec (Cocoa nib-infused)
0.75 oz. 23ml Demerara Syrup
0.75 oz. 23ml Lime Juice
0.5 oz. 15ml Pineapple Juice

Display: oz. ml.

Glass

Collins

Instructions

Combine all ingredients in a mixing tin and shake with a few ice cubes. Strain into a cobbler or Collins glass over crushed ice. Top with more crushed ice.

Garnish

Orange half-wheel & a light dusting of finely ground coffee.

Rooibos Tea-Infused Rum – Add 7.2 grams of rooibos tea to a 750ml bottle of white rum. Cover, swirl to help infuse, and let sit for 15 minutes. Strain and rebottle.

Cacoa Nib-Infused Triple Sec – In a small pan, lightly toast 38 grams of cocoa nibs until fragrant, being careful not to burn them. Add a 750ml of Triple Sec and let cool. Cover and refrigerate for 24 hours. Strain out the nibs, then place them into a sealed container and refrigerate.