The cocktail begins with an infusion of 12 ounces (half of a 750mL bottle) of Papagayo Platinum Rum with a small white peach, sliced. Place these ingredients in a sealed glass container and allow them to steep at room temperature. After five days, add two leaves of basil, and allow the mixture to steep another two days. To prepare the cocktail, muddle two slices of peach, add 3 ounces of the infused rum, and strain into a highball glass. Add ice and stir. Top off with Happy Leaf organic kombucha (roughly an ounce, to taste), a pinch of grated cardamom, and a basil leaf as a garnish.