Blue Pearl Recipe

Prepare seeds and fruit

Rinse the dates and remove flesh from pits. Reserve 4 pits (seeds). Chop the date flesh roughly and place into a small jar with 4 cleaned date seeds.

Make infusion

Add 4 oz neutral spirit and 2 oz water to the jar with dates and seeds. Seal tightly and shake. Let steep at room temperature for 24–48 hours, shaking once or twice a day. This extracts deep caramel, almond-like and tannic notes from the seeds and fruit.

Strain and reduce (optional)

After infusion, strain through a fine mesh strainer and then through a coffee filter or cheesecloth to remove particulates. If you want a slightly more concentrated, syrupy component, gently reduce the strained liquid over low heat until you reach about 3 oz total volume. Cool completely before using. Refrigerate and use within 2 weeks.

Fill a cocktail shaker with crushed ice.

Add 2 oz Caribbean spiced rum, 1 oz cooled strong green tea, 1 oz apple juice, 0.5 oz yuzu juice, 0.5 oz fresh lime juice, 0.5 oz orgeat, and 0.5–0.75 oz dates seed infusion (adjust to taste; use 0.5 oz for lighter date note, 0.75 oz for bolder).

If desired, add 1 dash Angostura bitters to round and add a hint of spice.

Dry shake (no ice) vigorously for 10 seconds to emulsify the orgeat with the tea and citrus, then add ice if you haven't already (if you started with ice, simply shake vigorously) and shake hard for 12–15 seconds until the shaker is well chilled.

Double strain into a chilled coupe or Nick & Nora glass over fresh crushed ice (for a more tiki-style presentation) or neat into a chilled coupe if you prefer.

Garnish with a thin lime wheel or twist and a dehydrated apple slice or a dried date on a pick. Serve immediately.