Lyre's Dark Cane Recipe

Chill glass

Place a rocks glass or double old fashioned glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to chill it.

Measure and combine

In a cocktail shaker, add 60 ml Lyre's Dark Cane (non‑alcoholic dark rum alternative), 20 ml fresh lime juice, 15 ml orgeat syrup, 10 ml simple syrup and 30 ml cold brewed strong black tea (or cold water if you prefer a cleaner profile).

Add bitters

Add 2 dashes of Angostura or non‑alcoholic aromatic bitters to the shaker. If you want a completely alcohol‑free beverage and cannot access non‑alcoholic bitters, omit or replace with a tiny pinch of ground allspice or a drop of liquid smoke for depth.

Add ice and shake

Fill the shaker with ice (enough to three‑quarters fill). Cap and shake vigorously for 12–15 seconds until the outside of the shaker is cold and condensation forms.

Prepare serving glass

Remove the rocks glass from the freezer or discard the ice water. Fill the chilled glass with fresh large ice cubes or one large ice sphere.

Double strain and pour

Using a Hawthorne strainer and a fine mesh strainer, double strain the shaken mixture into the prepared glass over the fresh ice to keep the drink smooth and free of pulp.

Garnish and finish

Express the oils of a lime wheel over the drink by gently pinching it flesh‑side down over the glass, then drop the wheel into the drink on the rim. Sprinkle the top with a scant 1 tsp toasted almond flakes if using, for aroma and texture.