Berber & Q's Lebaneeza
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Loading... - Kasia Johnson
- 28 Sep 2021
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The Lebaneeza. Photograph: Dan Matthews for the Guardian
Serves 1
For the sugar syrup
50ml water
50g demerara sugar
For the saffron-infused rum
1 pinch saffron
700ml white rum
For the drink
50ml saffron-infused rum
20ml sugar syrup
75ml grapefruit juice
1 grapefruit wedge and 1 sprig fresh mint, to garnish
Bring the water and sugar to a boil, turn down the heat, simmer for 10 minutes, then turn off the heat and leave to cool.
For the rum, simply drop the saffron into a bottle of white rum and leave to infuse for 24 hours.
To build the drink, put all the ingredients in a shaker, add ice, shake and strain into a tall glass. Garnish and serve.
