How to Make a Tea-Infused Cocktail from Joe Campanale
Prep Time:
5 minutes
Cook Time:
15 minutes
Servings:
1 cocktail
Ingredients
  • 1 cup water
  • 1 cup sugar
  • 1 tablespoon Lapsang tea
  • 1½ ounces Scotch, preferably Compass Box Spice Tree Scotch
  • 1 ounce Lapsang tea simple syrup
  • ¾ ounce Jamaican-style rum, preferably Smith & Cross Rum
  • ¾ ounce fresh lemon juice
  • ½ ounce agave simple syrup (1 part nectar to 1 part water, stirred together until nectar dissolves)
  • 2 dashes tiki bitters (such as Bittermens 'Elemakule Tiki Cocktail Bitters)
  • 2 dashes orange bitters
  • Ice
  • 1 orange slice, for garnish
Directions
  1. Make the Lapsang tea simple syrup: Bring the water to a boil. Add the sugar and stir until it dissolves. Add the tea and turn off the heat. Let steep for 10 minutes. Strain out the tea leaves.
  2. Make the cocktail: In a cocktail shaker, combine all the ingredients except for the ice and orange slice. Add the ice and shake vigorously for 20 seconds. Strain into a chilled rocks glass filled with ice. Garnish with an orange slice and serve.