Fischer - Hazification Recipe

Brew concentrated Lapsang Souchong

Steep 1 tsp of Lapsang Souchong tea in 2 fl oz (60 ml) of near-boiling water for 5 minutes to produce a strong, smoky infusion. Strain and cool. Use 0.5 oz of this concentrated brew per cocktail.

Optional smoke/charcoal tincture

If using food-grade liquid smoke or a tiny amount of activated charcoal tincture for color/aroma, measure 0.25 tsp. Use sparingly — it’s potent. Keep on hand for finishing.

Chill a coupe or Nick & Nora glass by filling with ice and water; set aside.

In a cocktail shaker, add: 2 oz gin, 0.5 oz dry vermouth, 0.5 oz elderflower liqueur, 0.5 oz fresh lemon juice, 0.5 oz concentrated Lapsang Souchong, 0.25 oz simple syrup, and 2 dashes of bitters.

Fill the shaker with ice (large cube or plenty of cubed ice). Cap and shake vigorously for 12–18 seconds until the shaker is well-chilled and slightly frosted. The shaking integrates the smoky tea with the other ingredients and creates a silky texture.

Dump the ice and water from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove any small tea particles and ice shards.

If using liquid smoke/charcoal tincture, carefully float 1–2 drops on the surface of the cocktail for an intensified hazy aroma and a subtle deepening of color — do not overuse.

Express a lemon twist over the drink by holding the twist skin-side down above the glass and giving it a firm squeeze to release oils. Rim the glass with the twist, then drop it into the drink.

Optionally, lightly torch a rosemary sprig or char a small piece of orange peel and hover it briefly over the glass to impart a minute smoky aroma just before serving. Set the sprig or peel on the rim as garnish.

Serve immediately while the aromatic ‘hazification’ is fresh. Advise guests to inhale lightly before sipping to appreciate the layered smoke, tea, floral elderflower and citrus notes.