Untested development recipe.
1 drink; 350 mL highball
5 minutes assembly plus syrup preparation/cooling (untested estimate)
Ingredients
- 40 mL aged dark rum
- 50 mL fresh clementine juice, strained
- 10 mL fresh lemon juice
- 10 mL bay syrup, prepared below
- 40 mL chilled sparkling water
- 100 g serving ice
- Bay syrup preparation: 20 g sugar, 20 mL hot water, 1 small dried culinary bay leaf
Preparation and method
- Dissolve 20 g sugar in 20 mL hot water. Add one dried culinary bay leaf, steep for 5 minutes, remove and discard the entire leaf, then cool. Measure 10 mL syrup; do not put bay leaf fragments in the drink. No syrup storage life is assigned.
- Fill highball with ice. Add rum, clementine, lemon and cooled syrup; stir gently.
- Top with sparkling water, stir once gently and serve immediately without a leaf garnish.
Allergen review
Review rum and ingredient labels. Use only packaged culinary bay, never unidentified garden leaves.
Handling and service
Development draft: NOT physically cooked, tasted or bar-tested. Use washed produce, clean utensils and labeled ingredients. Serve promptly; refrigerate perishable ingredients and prepared portions promptly if not serving. Follow applicable food-safety guidance and ingredient labels; no shelf-life promise. No nutrition, health, cost or authenticity claims.
AI concept art is illustrative, not proof of a physical trial. No nutrition, ratings or health claims are supplied.
