- Worcestershire sauce introduced (1937)
Grandpa's Pekoe Tea
Courtesy of Boston Harbor Hotel
- 1 1/2 Ounce Ron Abuelo Seven-Year Rum
- 3/4 Ounces Grand Marnier
- 3/4 Ounces simple syrup
- 3 heaping tea spoons orange marmalade
- 9 Ounces Orange Pekoe Tea (hot)
"Grandpa" is used in the name because it is the Spanish translation of the word "Abuelo," a reference to the Ron Abuelo Rum that finds its way into the cocktail. Also in the hot drink (pictured on left)? Grand Marnier and orange marmalade, to enhance texture, flavor, and sweetness. Click here for more "tea-tails" for winter.
Heavily dry shake all ingredients until the marmalade is fully incorporated. Make tea in its usual form, adding the other ingredients to the tea pot so that when the bag is removed, all ingredients are already incorporated properly. Use no more than 9 ounces of water.