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Herb bunch, sweet citrus, rum

Herb bunch, sweet citrus, rum

PT45M

1
For the herb-infused rum, deep freeze the herbs in a freeze-proof bowl using liquid nitrogen - they will become crunchy and brittle. Muddle the herbs to break down the cells and release the flavours
  • 10g of thyme, stripped
  • 5g of parsley, picked
  • 5g of bay leaf
2
Add the rum and leave to infuse for 20 minutes, then strain through a coffee filter
  • 700ml of rum
3
Add 60ml of the rum to a cocktail shaker with the lime juice, sugar syrup and ice cubes. Shake to combine, then pass through a fine strainer into a cocktail glass. Garnish with a sprig of thyme and serve
  • 20ml of lime juice
  • 10ml of sugar syrup
  • ice cubes
  • 1 sprig of thyme

Ingredients

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  • For the herb-infused rum

  • To make the cocktail

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