the basque and bijou

1 oz Appleton Estate 12 Year Rum
1 oz Remy VSOP Cognac
1/2 oz Roasted Green Tea Syrup (*)
1/4 oz St. Germain Elderflower Liqueur
1/2 oz Lemon Juice

Shake with ice, strain into a cocktail coupe with 1 1/2 oz soda water, and garnish with a lemon twist.
(*) Steep 4 tsp roasted green tea in 8 oz boiling hot water for 5 minutes. Strain and mix with an equal volume of sugar.
For my fifth and final night at Earl's Cocktail Lab at the Prudential Center, I decided upon a literary tribute to author Anais Nin via a trio of drinks on the menu. The first was inspired by the Fascination Street, a punch I had made three weeks prior. I kept the Cognac, tea syrup, and lemon juice elements but split the spirit with aged rum and swapped the jasmine tea for a roasted green one. And instead of guava jelly, I added some brighter notes from elderflower liqueur to counter to the darker ones offered by the tea change as well as some soda water to lighten the body. For a name, I opted for the story The Basque and Bijou from Delta of Venus.