Lion’s Mane

bitter_truth2 oz Novo Fogo Gold Cacha├ža
3/4 oz lapsang souchong syrup*
3/4 oz lemon juice
1/4 oz allspice dram
2 dashes Peychaud’s bitters
lemon peel, for garnish

Shake with ice and strain into a chilled cocktail glass. Garnish with a lemon peel.

*Equal parts brewed lapsang souchong tea and sugar.

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Swedish Punsch

9 oz lapsang souchong syrup
6 oz Batavia arrack
3 oz lemon juice
1/4 tsp grated nutmeg
seeds from 10 cardamom pods, ground

Combine all ingredients in a glass jar and steep for 24 hours. Strain, bottle, and refrigerate.

To make the lapsang souchong syrup, combine hot lapsang souchong tea with an equal volume of sugar.

This is my variation on a recipe from Max Toste, altered by replacing simple syrup with a syrup made with the smoky black tea lapsang souchong. This punsch is a delicious and versatile cocktail ingredient.

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