Paired with Oxtail Consomme with Vanilla Royale and Orange Biscotti at Round Hill Hotel and Villas, this drink was presented as an example of Chef Martin Maginley's effort to take Jamaican food "to another level." As Josef Forstmayr, managing director at Round Hill and president-elect of the Caribbean Hotel & Tourism Association, said: "Who says you have to drink wine with your meal? When youre here, you drink rum."
1 1/2 oz Appleton Estate Reserve Rum
3oz Green Tea/Pimento Brew
1 tsp honey or cane syrup
1. Steep 1 green tea bag with 3 pimento leaves and 3 pimento berries (all spice) in 8oz of boiling water for 30 minutes.
2. Combine rum and green tea (as needed) and shake with ice.
3. Serve in a martini glass garnished with dried orange peel and a sugar cane stirrer.
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