The Grey Pirate, by Vidiot of Cocktailians.com
- 2 oz. Earl Grey-infused Pyrat XO rum
- 1/2 oz. B.G.Reynolds’ Orgeat
- 1/2 oz. fresh-squeezed lime juice
- 3 drops orange flower water
Shake and strain into a chilled cocktail or coupe glass.
I used the Stash (hey! from Portland!) Decaf Earl Grey tea to infuse the rum — two teabags infused eight ounces of rum in about ten minutes. You could probably use one teabag and it’d work just as well. I wanted to use decaf chiefly because it was kind of late when I was putting this together for the first time, and I didn’t want to be up all night. (Plus, I’d rather stay away from caffeine in mixed drinks unless it really needs it for whatever reason. Can’t think what that would be, though.)
My long-suffering girlfriend, Bari, provided the essential spark when she mentioned that she used to splash orgeat (Torani at the time) into Earl Grey back in her barista days, and the customers loved it.
More info (much, much more) at this brand-spankin’-new post on Cocktailians: The Grey Pirate