Ingredients :

• 500 ml of white rum
• 2 tablespoons of loose white tea
• 100 g of cane sugar
• Zest of a lime

Instructions :

1. In a clean, dry glass jar, mix the white rum and white tea.
2. Add the cane sugar and lime zest.
3. Close the jar tightly and let it steep for at least a week in a cool, dark place.
4. After a week, filter the mixture through a fine strainer to remove the tea leaves and lemon zest.
5. Transfer the arranged rum to a clean bottle and store it in the refrigerator until you are ready to serve.

Now, here is a cocktail recipe using this arranged rum:

“Moonlight” Cocktail

Ingredients :

• 60 ml of rum mixed with white tea
• 30 ml lime juice
• 15 ml of cane sugar syrup
• 1 egg white
• Ice cubes
• Lime zest for garnish

Instructions :

1. In a shaker, add the rum, lime juice, cane sugar syrup and egg white.
2. Add a few ice cubes to the shaker and shake vigorously for about 15 seconds.
3. Strain the mixture into a cocktail glass, using a fine strainer to remove ice cubes and chunks.
4. Garnish with a lime zest and serve chilled.

Now, let's move on to three other recipes, without alcohol this time:

Quinoa Salad with Seafood

Ingredients :

• 200 g cooked quinoa
• 200 g mixed seafood (shrimp, squid, mussels, etc.)
• 1 red pepper, diced
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• Juice of 2 lemons
• 2 tablespoons of olive oil
• Salt and ground black pepper, to taste
• Fresh coriander leaves for garnish

Instructions :

1. In a salad bowl, mix the cooked quinoa, seafood, red pepper, cucumber and red onion.
2. In a small bowl, combine the lemon juice, olive oil, salt and pepper.
3. Pour the vinaigrette over the quinoa salad and toss gently to coat all the ingredients.
4. Refrigerate the salad for at least 30 minutes before serving.
5. When serving, garnish with fresh coriander leaves.

Grilled Pineapple Chicken

Ingredients :

• 4 chicken fillets
• 2 slices of fresh pineapple
• 2 tablespoons of soy sauce
• 1 tablespoon of honey
• 2 cloves of garlic, minced
• 1 teaspoon grated fresh ginger
• Salt and ground black pepper, to taste
• Fresh cilantro for garnish

Instructions :

1. In a bowl, mix soy sauce, honey, garlic, ginger, salt and pepper.
2. Brush the chicken fillets with this mixture and leave to marinate for at least 30 minutes in the refrigerator.
3. Preheat your grill to medium-high heat.
4. Grill the chicken fillets for about 6-8 minutes on each side, or until cooked through.
5. During the last few minutes of cooking, add the pineapple slices to the grill and grill them on both sides until lightly caramelized.
6. Serve the grilled chicken with the pineapple slices and garnish with fresh cilantro.

Strawberry and Pastry Cream Tartlets

Ingredients :

• 1 roll of shortcrust pastry
• 500 g fresh strawberries, washed and hulled
• 500 ml of milk
• 4 egg yolks
• 100 g of sugar
• 40 g cornstarch
• 1 teaspoon of vanilla extract
• Icing sugar for sprinkling (optional)

Instructions :

1. Preheat your oven to 180°C.
2. Spread the shortcrust pastry on a lightly floured surface and cut out circles using a cookie cutter.
3. Place the circles of dough in tartlet molds and prick the bottom with a fork.
4. Bake the tart shells for about 15-20 minutes, or until lightly golden. Let them cool.
5. Meanwhile, prepare the pastry cream: In a saucepan, bring the milk to the boil. Meanwhile, whisk the egg yolks with the sugar until the mixture turns white. Add the cornstarch and mix well.
6. Pour the hot milk over the egg mixture, whisking constantly, then pour everything back into the saucepan. Cook over medium heat, stirring constantly, until the cream thickens.
7. Remove from heat and add vanilla extract. Let cool.
8. Once the tart shells and the 

   The bottom of the tartlets have cooled, fill them with the cooled pastry cream.

9. Arrange the washed and hulled strawberries on top of the tartlets, pressing them lightly into the cream.

10. Lightly sprinkle icing sugar over the strawberries for an extra touch of sweetness.

11. Refrigerate the tartlets for at least 1 hour before serving so that the custard sets.

12. Once cooled, serve these delicious strawberry and custard tartlets for dessert!