Combine all ingredients in a shaker tin with ice. Shake vigorously until the tin is ice cold and the cocktail is well combined, at least 8-10 seconds. Strain into a chilled coupe or cocktail glass and garnish with an orange twist.
Remove top and cut strawberry into quarters. Remove leaves from a basil sprig and combine with strawberry quarters and Kentucky 74 in a mixing tin. Muddle and strain liquid into a highball glass. Add ice and Fever Tree Pink Grapefruit Soda. Garnish with additional strawberry and basil sprig.
Pass the Tea
Serves Serves 15 to 20
Created by Reece Dodd of Helen, Birmingham, Alabama
2 cups Smith & Cross London Traditional Jamaican Rum 2 cups Plantation Isle of Fiji Rum 1 cup Citrus Oleo Saccharum 1 cup lime juice 1 cup brewed black tea (Oliver Pluff and Co. Tearecommended) ½ cup Lustau East India Solera Sherry Garnish: citrus peels and cinnamon sticks
Mix all ingredients in punch bowl. Serve over ice in rock glasses. Garnish with citrus peels and cinnamon sticks.