If you don’t have Ethiopian tej, you can prepare you tej by boiling a cup of honey until it’s lightly caramelized (approximately 10 to 15 minutes). Then add three cinnamon sticks finely ground with a mortar and pestle and three whole nutmegs finely grated. Finally, add a cup of pear puree and boil for another 10 to 15 minutes, stirring often. Cool before use or refrigerate for up to a week.
To prepare the tej cocktail, put the tej, the rum and the lime juice into a cocktail shaker and shake well. Pour your tej cocktail into an ice-filled tall glass.Top with club soda and garnish with a maraschino cherry and orange slice.