Rustitini Recipe

Chill glass

Place a coupe or martini glass in the freezer for 5–10 minutes or fill with coarse ice and set aside while you prepare the cocktail.

Make smoked tea syrup (optional, can be prepared ahead)

Combine equal parts sugar and strongly brewed Lapsang Souchong (or another smoked black tea). Stir until sugar dissolves. Cool and measure 0.25 oz per cocktail. Store refrigerated up to 1 week.

Fill a mixing glass or shaker with large ice cubes. Add 2 oz vodka, 0.5 oz dry vermouth, 0.25 oz fermented rye or dark rye liqueur (if using), 0.25 oz smoked tea syrup, and 2 dashes orange bitters.

Stir the mixture gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted (aim for a silky, cold texture). Avoid shaking to keep clarity and texture.

Discard ice from the chilled glass. Using a julep strainer or Hawthorne, strain the stirred cocktail into the chilled coupe or martini glass.

Express the oil of a fresh lemon peel: hold peel over the drink, skin side down, and give it a firm squeeze or twist to release oils. Run the peel around the rim if desired, then drop it into the cocktail as garnish.

Serve immediately. The Rustitini is best enjoyed slightly cold and clear, with a whisper of smoke and rye complexity balanced by dry vermouth and citrus.