Ingredients
- Servings: 1
- 45 ml rum
- 20 ml midori melon liqueur
- 60 ml jasmine tea, chilled
- 15 ml lychee juice
- 1 inch fresh ginger, chopped
- 3 coriander leaves
- ice
Recipe
- 1 muddle ginger and coriander in a highball glass, then add crushed ice.
- 2 add remaining ingredients and stir well.
- 3 garnish with folded lemongrass stalk.
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