Recipe courtesy Aimee Herrmann, Kindred (New Orleans, Louisiana)
Yields 1 serving
- 3-4 ounces brewed black tea
- 1 ½ ounce Seven Three Distilling Co. Black Pearl Rum
- 1 ounce agave nectar
- 1 ounce Big Easy Mango Tepache
- 1 pineapple ring, for garnish
- 1 cinnamon stick, for garnish
- Combine freshly brewed black tea with rum and agave nectar in a mug.
- Stir well to combine and top with Big Easy Tepache.
- Garnish with pineapple ring and cinnamon stick.
- Serve warm.