Rum Baba

Rum Baba

Ingredients

  • 1 Earl Grey teabag
  • 40ml Appleton Estate Signature Blend
  • 2 dashes allspice bitters
  • 1 tablespoon marmalade butter (recipe follows)
  • MARMALADE BUTTER
  • 1 part orange or grapefruit marmalade (the more pith the better)
  • 1 part softened unsalted butter
Like the sweet, syrup-soaked cake of the same name, this cocktail is steeped in aromatic flavours and best served hot. Serves 1
  1. MARMALADE BUTTER: Whip the marmalade and butter together with a spatula, then place in the fridge to set.
  2. METHOD: Pour 100ml boiling water over the teabag in a glass and allow to steep for 3 minutes. Discard the teabag. Add the Appleton Estate VX and bitters, then finish with 1 tablespoon of marmalade butter. Leave the butter to melt into the drink and give it a little mix to taste.
  3. GARNISH: Applewood smoke (we used a smoking gun), orange zest.
  4. GLASS: Glencairn or similar whisky snifter.

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