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.
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
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
1 orange slice, for garnish
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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