Dell ' Etna Recipe

Combine 1 cup water and 2 tablespoons smoked black tea in a small saucepan. Bring to a gentle simmer, remove from heat and steep for 8 minutes to extract smoky flavor.

Strain out tea leaves through a fine mesh strainer or cheesecloth into a clean container. Return 1 cup of the infused liquid to the saucepan.

Add 1 cup sugar to the infused liquid and warm gently, stirring until the sugar fully dissolves. Do not boil. Once dissolved, cool to room temperature. Refrigerate in a sealed jar — yields about 1 cup (8 oz).

Note: This syrup keeps 2 weeks refrigerated. Use 0.5 oz per cocktail as listed above.

Chill glass

Place an old-fashioned glass or rocks glass in the freezer for a few minutes or fill with ice water to chill while you prepare the cocktail.

Fill a mixing glass with plenty of ice to properly chill and dilute the cocktail.

Add to the mixing glass: 2 oz aged rum, 0.5 oz amaretto, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, and 0.5 oz volcanic smoked tea syrup.

Add 2 dashes Angostura bitters.

Stir the mixture briskly with a barspoon for 20–30 seconds (about 30–40 full turns) until well-chilled and slightly diluted — this integrates flavors and tames the alcohol edge.

Discard the ice or water from the chilled rocks glass and place one large clear ice cube in it.

Strain the stirred cocktail over the large ice cube into the chilled glass using a Hawthorne or julep strainer.

Express charred orange oil

Lightly char a piece of orange peel with a kitchen torch or hold it briefly over an open flame (or rub over a hot pan) until oils become aromatic. Cup the peel over the drink and squeeze to express the oils, then rub the peel rim on the glass and drop the peel into the drink.

Garnish with a thin dehydrated orange wheel on the rim and optionally a smoked rosemary sprig tucked beside the ice for aroma. If using smoked rosemary, briefly pass it through the flame to release smoke before placing it in the drink.

Serve immediately. Sip slowly to appreciate the layered almond, citrus, honey and smoky volcanic tea notes — the cocktail should feel balanced with 10–15% perceived sweetness, bright lemon, and a lingering smoked finish.