In a blender, combine the
Pandan Leaves (1/3 cup)
Water (7 oz)
. Blend until smooth.
Strain the mixture, reserving the pandan water. Add more water until there is 1 cup of water total.
In a saucepan over medium heat, add in the 1 cup pandan water and
Granulated Sugar (1 cup)
. Warm over low heat until the sugar dissolves, 1-2 minutes.
In a saucepan over low heat, add
Milk (1/3 cup)
Thai Tea Leaves (1 Tbsp)
and warm through.
In a measuring cup, measure 1 Tbsp Pandan Syrup, juice from
Sherry Wine (1 fl oz)
BACARDÍ® Reserva Ocho Rum (1 fl oz)
D'USSÉ VSOP Cognac (1 fl oz)
Add the milk tea to the measuring cup. Steep mixture for at least 10 minutes.
Use a coffee filter to double strain the liquid. Allow it to cool for 30 minutes.
Pour the drink into a balloon glass, then fill with
Ice (as needed)
Garnish with pandan and Thai tea leaves.