The Rum Laboratory - Black Tea and Rum Liqueur

                                  Making Your Own

                         Black Tea and Rum Liqueur

Ingredients:

  • 700-750 mL Bottle of Light White Rum (column-distilled)
  • Good quality Black Tea, 6 Tbsp or 6 bags
  • Simple Syrup or Sugar to taste (optional)

Directions:

  1. If the tea is in bags, carefully open the tea bags and empty them into a bowl.  
  2. Place all the tea inside the rum bottle (a funnel works great).  Close the bottle and shake it vigorously.  Allow it to sit for 24 hours, shaking every couple of hours if possible.
  3. Once the rum extracts enough tea flavor and color (extraction time will vary depending on your ambient temperature), run the liquid through a strainer or fine mesh filter to remove all the tea leaves.  
  4. Taste it and add the simple syrup or sugar if you want to.  It is now ready to enjoy neat, on ice, in cocktails or as a topping for desserts!

Did you know that...

  • Westerners prefer black tea whereas Asians prefer green tea.
  • Black tea is called “red tea” in China.
  • Black tea is the most popular variety of tea, accounting for about three quarters of the world’s tea consumption.
  • When stored properly, black tea does not lose its flavor for many years. This is the primary reason why it was traded extensively in the past. 
  • In the 1800’s, black tea was used as currency by the Siberians, Mongolians and Tibetans.
  • The caffeine content of black tea is low at 40 mg per cup. In contrast, a cup of brewed coffee has 85 to 200 mg.
  • Black tea is both low-calorie and low-cost. A cup contains a mere 2 calories and when prepared at home, it costs only a few cents.

Source: ServingJoy.com