Thai Iced Tea Cocktail
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A tall, sweet iced tea with white rum, where the cooled tea sits under a cap of cream. Creamy and mellow, with the tea's character carried by the sugar.
Method
Stirred
Glass
highball
Difficulty
Medium
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/5
🌾 Gluten-free🥛 Contains dairy
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AdInstructions
- Pour the boiling water over the Thai tea mix in a heatproof jug and leave it to infuse for 5 minutes.
- Pass the tea through a fine sieve into a clean jug and discard what stays behind in the sieve.
- Stir the granulated sugar into the warm tea until it has dissolved, then let it cool to room temperature.
- Fill a highball glass with ice and add the white rum.
- Pour the cooled tea in slowly and leave room at the top for the cream.
- Hold a bar spoon just above the tea and pour the cream slowly onto it, so the cream settles as a separate layer.
- Stir once, lightly, just before serving, so the layers only partly blend.