London Smokey Recipe

Combine sugar and water in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.

Once the sugar is dissolved, remove the pan from heat and add the lapsang souchong tea leaves. Stir to submerge the leaves and cover the pan. Let steep for 10 minutes to infuse a strong smoky flavor.

After steeping, strain the syrup through a fine mesh sieve or cheesecloth into a clean container to remove all tea leaves. Let the syrup cool to room temperature, then refrigerate. Syrup keeps 2 weeks refrigerated.

Chill and prepare

Place a rocks glass in the freezer for a few minutes or fill it with ice to chill while you build the cocktail in the mixing glass.

Add large ice to the mixing glass until it's about three-quarters full.

Pour in 2 oz London dry gin, 0.5 oz Islay single malt whisky, 0.5 oz dry vermouth, and 0.5 oz peat-smoked lapsang tea syrup into the mixing glass.

Add 2 dashes of Angostura bitters.

Stir the mixture gently but thoroughly with a bar spoon for 30–45 seconds until well chilled and properly diluted (mix becomes slightly viscous and the outside of the mixing glass feels very cold).

Discard ice from the chilled rocks glass and place one large ice sphere or 1–2 large cubes into it.

Strain the stirred cocktail from the mixing glass into the prepared rocks glass over the large ice.

Express the oils from an orange peel over the drink by holding the peel skin-side down 2–3 inches above the glass and giving it a sharp twist, then wipe the rim with the peel and drop it into the drink as garnish.

Optional: For extra smoke theatrics, briefly (1–2 seconds) pass an orange peel or a small cinnamon stick quickly through a lit match or torch and position over the glass, then cover and release the smoke into the drink. Use caution with open flame.

Serve immediately. Sip slowly to appreciate the interplay between the bright gin botanicals, the smoky Islay whisper, and the additional lapsang-smoke sweetness.