This cocktail is made for Latin American fare like empanadas. The fruit juices accentuate the flavor of the cilantro and chili, and are a welcome contrast to the heartiness of the dish.
Steep Earl Grey tea with rum for approx. 3 – 5 min.
In a cocktail shaker, mix together lemon juice, vanilla syrup, pink grapefruit juice, orange juice, and ice cubes. Shake vigorously for approx. 1 min. Strain twice.
Pour into a cup of your choice, serving the drink on ice. Garnish with thin slices of lime, orange and some raspberries.