Chichiviriche Recipe

Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan over medium heat.

Stir until the sugar fully dissolves and the mixture comes just to a simmer (do not boil vigorously).

Remove the pan from heat, add 2 Earl Grey tea bags, and steep for 6–8 minutes depending on desired strength (longer steep = stronger bergamot flavor).

Remove and gently squeeze the tea bags, then cool the syrup to room temperature. Transfer to a clean bottle and refrigerate; syrup will keep 7–10 days.

Chill a Collins (Collings) glass by filling it with ice and setting it aside while you prepare the cocktail.

In a cocktail shaker, add ice to fill about two-thirds of the shaker.

Pour in 1 1/2 oz Diplomático Planas rum, 1 oz cooled Earl Grey tea simple syrup, and 3/4 oz fresh lemon juice.

Cap the shaker and shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.

Discard the ice from the chilled Collins glass and add fresh ice (large cubes or crushed, per preference).

Strain the shaken mixture into the prepared glass over the fresh ice.

Top gently with approximately 4 oz Q Hibiscus Ginger Beer (adjust to taste) — pour slowly over the back of a spoon if you want to preserve a layered look.

Give the drink one gentle stir (1–2 turns) to integrate the ginger beer without losing too much effervescence.

Garnish with a lemon wheel or twist and optionally a dried hibiscus petal or mint sprig. Serve immediately.