The Spirit Of Saint Tran

1. 1

   Make the oolong tea syrup: Bring 1/4 cup water to a boil in a small saucepan and add tea. Cover and steep 5 minutes. Strain into a cup and then pour in sugar. Stir until it dissolves. Let cool.

2. 2

   Fill two cocktail glasses with ice. Fill a cocktail shaker one-third full of ice, then add 6 to 8 leaves mint and, if available, 3 to 4 shiso leaves. Pour in 2 tbsp. cooled oolong syrup, litchi puree, lime juice, rum, and pineapple juice. Shake vigorously.

3. 3

   Strain into the glasses, tuck a few herb leaves into ice, and serve.

4. 4

   Note: Nutritional analysis is per cocktail.

* Per serving · 4 servings · Values may vary.

No additional tips available.