How to Make It
In a mixing glass, combine the Jasmine Green Tea Rum, sherry and crème de noyaux. Fill the glass with ice and stir well. Strain into a chilled coupe and garnish with the skewered olive.
Jasmine Green Tea Rum: In a liquid measuring cup, combine 8 ounces white rum with 1 tablespoon loose jasmine green tea and let steep for 30 minutes. Strain into a jar and refrigerate for up to 2 weeks. Makes about 8 ounces.