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Smoke and Spice

Cozy up to Joe Campanale's smoky-sweet rum cocktail with tiki bitters
48 Ratings

This Lapsang tea-infused cocktail, made with a blend of savory Scotch and sweet rum, will warm your soul on a cool fall night.

"This particular Scotch is quite savory, and the rum I chose has excellent caramel and molasses notes. Scotch can be so serious, but I had a bit of fun with it between the rum and tropical tiki bitters," NYC-based mixology pro Joe Campanale says.

To see more recipes inspired by the Michael Kors JetMaster watch, go to "Spirited Style."

Smoke and Spice

Recipe adapted from Joe Campanale, dell'anima, L'Artusi, Anfora and L'Apicio, New York, NY

Yield: 1 cocktail

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

For the Lapsang Tea Simple Syrup:

1 cup water

1 cup sugar

1 tablespoon Lapsang tea

 

For the Cocktail:

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.

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