Cocktail of the week: Mr Ji’s Compton Libre recipe – The Guardian

This is a twist on the Cuba libre (AKA rum and coke). The addition of honey falernum and tea makes for a zingy tipple to help ease the transition into spring proper.

Serves 1

For the spiced rum175ml rum we use Ron Coln Salvadoreo high-proof aged rum1 cinnamon stick1 star anise4 cloves

For the honey falernum syrup30ml stem ginger syrup a Chinese one, for preference35g runny honey35ml lime cordial we use Roses4 drops almond essence80ml boiling water

For the drink30ml spiced rum (see method)25ml honey falernum syrup (see method)15ml fresh lime juice20ml brewed English breakfast tea30ml Coca-Cola1 dash soda, to finish1 lime wheel, to garnish (optional)

First infuse the rum: put everything in a sterilised jar, seal and leave to steep for up to 24 hours. Fine strain to remove any loose bits of spice, then return to the jar and seal.

For the syrup, mix the stem ginger syrup, honey and boiling water in a bowl. Once everything has dissolved, stir in the lime cordial and almond essence, then bottle and refrigerate; itll keep for up to four weeks.

To build the drink, fill a tall glass with ice, then pour over the measures of spiced rum, syrup, lime juice and tea. Add the Coke, top with a dash of soda and stir. Finish with more ice, garnish with an optional lime wheel and serve.

Cyan Wong, drinks developer, Mr Ji, London W1

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Cocktail of the week: Mr Ji's Compton Libre recipe - The Guardian