Recipe

• 45ml Appleton Reserve Jamaican rum
• 25ml sambuca
• 15ml St. George spiced pear liqueur
• 5-7ml lemon juice
• 15ml Coco Lopez cream of coconut
• 1/4 teaspoon Rare Tea Cellars matcha powder
• 90ml Topo Chico sparkling mineral water, chilled ingredients

Add all ingredients except the sparkling water into a shaker and vigorously dry-shake (without ice). Add ice and shake again until well-chilled. Strain into a Collins glass

For Reference