Hardywood Recipe

Combine 1/2 cup water and 1/2 cup sugar in a small saucepan and bring to a low simmer, stirring until sugar dissolves. Remove from heat, add 1 tablespoon Lapsang Souchong tea (or strong black tea if you prefer less smoke), steep for 5 minutes, then strain into a jar. Cool completely and refrigerate. Yields roughly 6–8 tablespoons; use 1/4 oz (about 1/2 tablespoon) per cocktail.

Chill glass

Place a rocks glass or coupe in the freezer or fill with ice water to chill while you prepare the cocktail.

In a mixing glass add 2 oz aged bourbon or rye, 1/4 oz peated scotch, 3/4 oz sweet vermouth, 1/4 oz Carpano or amaro, 1/4 tsp simple syrup, 2 dashes Angostura bitters, 1 dash orange bitters, and 1/4 oz chilled Lapsang tea syrup.

Add plenty of large ice cubes to the mixing glass and stir briskly for 20–30 seconds (about 20–30 full rotations) until the mixture is well-chilled, slightly diluted, and satin-smooth.

Discard ice/water from the chilled serving glass. Strain the mixed cocktail through a fine mesh or julep strainer into the chilled glass over one large clear ice cube if using a rocks glass, or neat if serving in a coupe.

If using smoke: briefly capture wood smoke in the glass with a smoking gun or by lighting a small piece of cedar or oak and inverting the glass over the smoke for 10–15 seconds, then set cocktail into the smoked glass to let the aroma sit.

Express the oils of the orange peel over the surface of the drink by holding the peel over the glass and giving it a firm twist, then rub the peel along the rim and drop it into the drink.

Skewer a Luxardo or brandied cherry and rest it on the rim or drop it into the drink.

Serve immediately and suggest the drink be sipped slowly to appreciate the interplay of oak, smoke, sweet vermouth, and bitter notes.