Move over, hot toddies! Tea has so much more to offer the world of cocktails than as a simple mix-in. Last year, we explored tea concentrates to make up a batch of festive holiday drinks; this year, we’ve taken our Lapsang Souchong maple syrup and come up with three cocktail recipes to showcase its bold smoke and rich sweet-savory flavors. Enjoy!
Mr. Fortune’s Old-Fashioned
2 oz peated scotch
¼ oz Lapsang Souchong infused maple syrup
3-5 dashes black walnut bitters
In a mixing glass, add ingredients over ice and stir to combine. Strain over single large ice cube and garnish with orange peel or a cherry. For an extra flavor kick, smoke-rinse your glass with dry Lapsang Souchong tea leaves just before pouring. If you are wondering who Mr. Fortune is, you should read this blog post.
Typhoon Season
1 egg white
1 oz pineapple juice
1 oz Lapsang Souchong infused maple syrup
½ lime, juiced
1 oz Lapsang Souchong tea concentrate (steep 1 tbsp. tea in 1 cup water for 15 minutes)
2 oz mezcal
Combine ingredients in shaker and dry shake (no ice) vigorously for at least 30 seconds. Add ice to shaker, shake, and double strain into glass. Garnish with lime or your favorite tropical botanicals.
Mulled Maple Cider
8 oz apple cider
1 oz whiskey
2-3 tbsp Lapsang Souchong infused maple syrup, to taste
¼ tsp lemon juice
1 pinch cinnamon
1 pinch ground cloves
Combine all ingredients except whisky in saucepan on the stove; warm over medium heat until mixture is heated through and flavors have settled. Remove from heat, add whiskey, and pour into mug. This recipe is perfect for making in large batches; scale up ingredients as necessary. Can also be served sans whiskey for a tasty and alcohol-free autumn warmer.
By: Jen Coate
