Bee Free Recipe
Rum, ginger, galangal, honey, lemon, milk long tea, soda water.
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Ingredients
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Cocktail Base
Milk-Long Tea (Clarified Tea)
Top & Garnish
Optional: Galangal-Ginger Syrup (makes ~6 oz)
Method
Make Galangal-Ginger Syrup (if not using pre-made)
Simmer
Combine sliced ginger, sliced galangal, 1/2 cup water and 1/2 cup sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 6–8 minutes to infuse aromatics.
Strain the mixture through a fine mesh sieve, pressing solids to extract syrup. Cool to room temperature. Yields about 6 oz; store chilled up to 2 weeks.
Prepare Milk-Long Tea (Clarified Tea)
Brew strong tea
Brew strong black tea: steep 1 tablespoon (approx. 2.5–3 g) loose black tea in 1/2 cup just-off-boil water for 4 minutes. Strain and cool slightly to warm (not steaming).
Clarify with milk
Stir 2 tablespoons whole milk into the warm brewed tea. Let mixture rest 5–10 minutes; milk proteins will curdle and trap tannins. Strain slowly through a fine mesh or coffee filter into a clean container to collect clarified tea (milk long), discarding solids. You should end with ~1/3–1/2 cup clarified tea; measure 1/2 cup (0.5 cups) for the recipe. Chill if needed.
Build the Cocktail
Add 2 oz aged rum, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, and 0.5 oz galangal-ginger syrup into a cocktail shaker.
Add 0.5 cup (approx. 0.5 cups) of the prepared milk-long tea (clarified tea) to the shaker.
Fill the shaker with ice, secure the lid, and shake vigorously for 12–15 seconds until well chilled and slightly frothy.
Double-strain the cocktail into a chilled Collins or highball glass filled halfway with fresh ice to remove any fine particulates.
Top with 2 oz soda water, pouring gently to preserve a light effervescence. Give a gentle stir (1–2 turns) to integrate.
Garnish with a thin slice of fresh ginger or candied galangal and a lemon wheel or twist on the rim.