The Jasmine Tea Rum features an in-house distilled high ester white rum created specifically for the inclusion of Paru Tea Bar’s “Jasmine Wild” tea, a blend of wild grown tea from Ha Giang and fresh Jasmine blossoms from Ha Noi, Vietnam, picked at peak ripeness. The tea was hand blended by Paru Tea Bar owner Amy Truong.
80 Proof (ABV 40%)
GRAIN TO GLASS
OUR BATCHES ARE SMALL, OUR CRAFT IS PRECISE AND OUR PASSION IS STRONG.
At Seven Caves Spirits, we believe in crafting the finest distilled spirits using the best ingredients possible. We don't cut corners. We don't take half measures. We are a true Grain to Glass San Diego distillery, which means every drop of alcohol that leaves our shop came to life here first. We don't buy mass quantities of neutral spirits from bulk alcohol purveyors, run it through our still (or not), slap our name on it and call it good.
We make our own neutral grain spirits for our gins because we believe the process of making the base spirit to be as critical to the overall flavor of the end product as is the selection of which botanicals to use.
Our rums are made from cane sugar and molasses sourced from a 100+ year old farm in Louisiana. The corns and grains for our whiskies come from all over the US and beyond. Our agave syrup is sourced directly from Jalisco, Mexico. While we try to use as much locally sourced raw ingredients as possible, our goal is to find and utilize what's best and most ideal for the end spirit we hope to achieve.
SEVEN CAVES JASMINE TEA RUM SOUR
SERVE IN A NIC AND NORA, COUPE, OR ROCKS GLASS
2oz Seven Caves Jasmine Tea Rum (or Bourbon, Gin)
1oz Lemon juice
0.5oz Rich simple syrup (2:1)
Garnish suggestions: Lemon twist
Optional add ons: egg white
Need: Measuring jigger, cocktail shaker tins, strainer
Combine all ingredients in a shaker. Fill with around 1 cup of ice and shake. Strain into the glass of your choice (or just dump it all into a rocks glass). Garnish appropriately.
HOMEWORK ASSIGNMENT - OLEO SACCHARUM
Make an Oleo Saccharum to use with the simple syrup.
Peel around 1 cup of lemon peels (squeeze the lemons and reserve for cocktail use), place in a glass container, coat with .75 cups of sugar and smash together with a muddler for a few seconds.
Cover and let sit overnight (the oils will separate, and you will be left with a nice citrus oil). Strain the peels and reserve the oleo. Store in the fridge… it will last a couple of weeks.
Add one tablespoon of the oleo and top with the simple syrup when making the cocktail.
*SHIPPING NOTICE- If possible, please use a business address for shipping. All shipments require an adult signature which is much more reliable at a place of business.
All orders usually ship within 24-48 hours unless noted otherwise