I love Bonfire Night. When I lived in High Wycombe a group of us used to put on a fire show for thousands of people in Beaconsfield before the huge firework display kicked off. There would be about 20 of us with fire poi, chains, staffs, balls, fire breathing, oh it was ace fun! Last weekend though I spent it in the kitchens, I could hear the thumping boom of the fireworks over the roar of the industrial grill fan and smell the bonfires in the air but I missed the display. Tonight however, I will be making up for all that by making this ace cocktail, standing in my tiny garden and writing my name in the air excitedly with a sparkler – see who needs big firework displays when you can do that instead ehy 🙂
Bonfire Daiquiri
- 35ml smoked tea rum
- 2 tsp maple syrup
- juice of half a lime
- cloudy apple juice
To make the smoked tea rum:
- 250ml golden rum
- 12 strands good quality Lapsang Souchong tea (St Martin’s Coffee in Leicester sell a wonderful one)
Simply pop the strands into the rum and leave to infuse for a minimum of 2 days. The smokiness will become more intense over time and the rum will become darker.
Now to make the cocktail:
Just put everything in a cocktail shaker with plenty of ice (or clean jam jar with lid), shake and strain into an ice filled tumbler. I’m calling tonight…Bonfire Of The Daiquiris! Ta-daaa! BOOM 🙂
This sounds really delicious and different!
Oh you MUST make the smoked rum! It’s wonderful in cocktails and desserts. Here’s my smoked rum and ginger cheesecake recipe if you have some leftover smoked rum 🙂
https://itsnotfingrocketscience.com/2012/09/10/wyldelight-cheesecake-for-the-domestic-sluttery-pudding-club/
I’ve had tea smoked salmon.. but smoked rum, yum! While I’m kind of in spring mode, I’m always planning ahead and I think this just might become the signiture tipple of our Guy Fawkes night celebration! Thank you!
It’s the perfect bonfire tipple 🙂 As soon as the leaves start turning red its time to get the smoked rum out I say!