- 2.5 ounce flor de cana rum grand reserve
- 1/2 ounce tej honey mead wine
- 1.5 ounce african rooibos red tea
- 1/2 ounce minneola or navel orange juice
- 3/4 ounce orgeat syrup
- 1 dash orange bitters
- 2 dashes jerry thomas bitters
- Sweet and spicy plantain chip, to garnish
- Fresh mint, to garnish
- Swizzle all drink ingredients in a highball glass over crushed ice using a bar spoon.
- Garnish with fresh mint and sweet and spicy plantain chip.