Cheers! It’s Tuesday. Sounds like the perfect time to unveil the first episode of our new series “Twist and SHOUT!” Each installment will feature an instructional video from some of Charlotte’s most creative mixologists. Today, CLT mixologist Rachael Green shares her recipe for Thai Tea made with spiced rum.

Ingredients you’ll need:

• 3 oz. of Thai tea
• 2 oz. of Muddy River spiced rum
• 1 oz. of coconut cream

Making coconut cream recipe:

• 1 can coconut milk (full-fat)
• 1 cup of sugar
• 1 cup of water
• NOTE: If you use reduced-fat coconut milk, don’t add water.

Now, watch Rachel combine these simple ingredients to make a mighty refreshing cocktail. If you’re looking for an excuse to try it, how about when you tune in to watch the first broadcast of CLT After Dark online this Thursday, April 30 at 7pm?

The “Twist & SHOUT!” series is sponsored by Charlotte Center City Partners and Charlotte SHOUT! We encourage you to drink responsibly.