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Rum cocktails are the life for me
- 2 oz Flor de Caña 4-Year-Old Rum
- 1 oz Flor de Caña 18-Year-Old Rum
- 3/4 oz Demerara simple syrup (two parts Demerara sugar, one part water)
- 1 oz Lime juice
- 6 oz Green tea
- Garnish: mint sprig
Combine all the ingredients in a bowl or other container, cover and let stand overnight.
Strain, and refrigerate until cold.
Pour into a wine glass and garnish with a mint sprig.