This surprisingly balanced cocktail offers up layers of fruit, spice, and sweetness, with a hint of vanilla from the rum. Use a medium-bodied rum like Appleton or Cruzan, so the subtler elements aren't overwhelmed.
Enlarge Image Photo: RJ Mickelson
MAKES 1 DRINK
1/4 oz. simple syrup
1 1/2 oz. brewed orange spice tea (like Harney & Sons Orange Pekoe), chilled to room temperature
1 oz. medium-bodied rum
1/2 oz. of apricot liqueur
1/2 oz. of lemon juice