Add <quantity>2<unit>cups</unit></quantity> of brewed Earl Grey tea to a blender

Blend on maximum speed and slowly add <quantity>¼<unit>tsp</unit></quantity> of xanthan gum. Blend until viscous and opaque. The Earl Grey gum is ready

Scrape out the seeds from <quantity>½</quantity> vanilla bean, place seeds and pod in a saucepan

Add <quantity>½<unit>cup</unit></quantity> of sugar and <quantity>½<unit>cup</unit></quantity> of water

Bring to a boil over medium-low heat, stirring until sugar is completely dissolved. Allow to cool. The vanilla syrup is ready

Place <quantity>3<unit>fl oz</unit></quantity> of water in a saucepan over medium heat

Add <quantity>3<unit>fl oz</unit></quantity> of honey and stir until it is completely dissolved

Transfer to another recipient. The honey syrup is ready

Add <quantity>2<unit>fl oz</unit></quantity> of Seedlip Spice to a mixing glass

Add <quantity>½<unit>fl oz</unit></quantity> of the Earl Grey Gum

Add <quantity>¼<unit>fl oz</unit></quantity> of the Honey Syrup and <quantity>¼<unit>fl oz</unit></quantity> of the Vanilla Syrup

Add <quantity>½<unit>fl oz</unit></quantity> of orange juice

Add ice cubes and stir until it is just cold

Prepare a glass with <quantity>1</quantity> clear ice and garnish with dried rose petals. Strain the cocktail into the side of the glass to not disturb the garnish

Cover with a cloche and raise one end to fit the smoking gun hose. Turn on the smoking gun and light the hay. Turn it off when the cloche is filled with smoke. The Rosa Cubana is ready

Enjoy!