1Make the jasmine-infused rum: stir jasmine tea into rum in a nonreactive resealable jar. Let stand 90 minutes, then strain. Keep sealed.
2Make the blueberry syrup: Heat blueberries in a saucepan, smashing berries with a muddler or wooden spoon. Add lemon juice and water, bring to a simmer. Strain mixture into a measuring cup, add an equal amount of sugar (about 1 1/2 cups.) Let cool and keep refrigerated.
3Make the vanilla simple syrup: Add water and sugar to a small saucepan. Split and scrape vanilla bean into saucepan, adding pod. Heat gently to a simmer, stirring until sugar dissolves. Let cool. Strain and keep refrigerated.
4Make cocktail: Pour rum, lime juice, orgeat, blueberry syrup, pineapple juice, vanilla simple syrup, and allspice dram into a cocktail shaker and shake without ice.
5Pour into a chilled pilsner glass and fill with crushed ice. Vibrate crushed ice with a swizzle stick or cocktail spoon to dilute and chill the ingredients. Dash Peychaud’s bitters on top of drink and add more crushed ice to create a cone. Garnish with basil sprig.
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.