The (not exactly creative) name says it all. Luckily the flavors inside this drink from Karen Fu of The Freehand Hotel in NYC more than compensate The fruit and ginger notes in the rooibos mingle nicely with the subtle tropical fruit notes in the rum and the tannic notes from the tea work well with the bittersweet Campari and spice notes in the vermouths (especially the vanilla and cocoa notes in the Carpano) 1 oz Rooibos Tea-infused Blended Lightly Aged Rum (Diplomatico Planas, Plantation 3 Star, El Dorado 3 yr all work; add about 1/4 tsp tea per oz desired rum for infusion; infuse for 15 minutes before straining) 1 oz Campari .5 oz Carpano Antica Sweet Vermouth (a very intense sweet vermouth variety) .5 oz Cocchi Vermouth di Turino (softer sweet vermouth with subtle jam/fruit notes) Stir with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with an orange twist