London Smoky Recipe

Infuse

Place 6 oz dry vermouth in a clean jar. Add 1 tsp Lapsang Souchong tea leaves, stir briefly, cover and let steep at room temperature 4–12 hours depending on desired smokiness (4 hrs = light smoke, 12 hrs = pronounced).

Strain the vermouth through a fine mesh sieve or coffee filter into a clean bottle. Discard tea leaves. Store refrigerated up to 2 weeks.

Combine 2 tbsp honey and 2 tbsp hot water, stir until fully dissolved. Cool to room temperature and transfer to a small container. Refrigerate up to 2 weeks.

Chill a coupe or Nick & Nora glass by filling it with ice water while you prepare the drink.

Fill a mixing glass with plenty of ice.

Add 2 oz London dry gin, 1 oz Lapsang Souchong tea-infused vermouth, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, and 2 dashes Angostura bitters to the mixing glass.

Stir the mixture briskly for 20–30 seconds until well chilled and slightly diluted (about 20–30 revolutions).

Discard ice water from the chilled coupe and fine-strain the cocktail into the glass.

Express the oils of a lemon peel over the drink, rub the peel on the rim if desired, then drop the twist into the cocktail.

Optional Lapsang Smoke Finish

Place a small metal or heatproof spoon on the bar or a heat-safe surface. Put a pinch of Lapsang Souchong tea leaves on the spoon and carefully light them with a lighter until they smolder (no open flame needed). Cover the smoking leaves with an overturned mixing tin or small cloche over the cocktail to trap the smoke for 10–20 seconds, then remove the cover and dispose of the spent leaves. Alternatively, use a smoking gun set to low smoke for a few seconds. Do this with caution and in a well-ventilated area.

Serve immediately.