1/2 oz of dark creme de cacao (or chocolate liqueur)
1/2 oz of Lemon Juice
2 tsp of superfine sugar (or sugar)
1 1/2 oz of anejo rum
4 oz of cold tea (or Turkish Apple Tea)
In a shaker half-filled with ice cubes, combine the rum, creme de cacao, lemon juice, and sugar. Shake well. Strain into a highball glass almost filled with ice cubes. Top with the tea and stir well.