Smoked Awapuhi Cocktail

TEA COCKTAILS

Smoked Awapuhi

While flying to Four Seasons Hualalai might not be on everyone’s agenda, Chandra Lam Lucariello’s cocktails will certainly take you there.

Notes from Chandra Lam Lucariello, Director of Mixology at Southern Wine & Spirits of Hawaii:

“This was a more spirit forward cocktail and I wanted to highlight not only the beautiful aged rum of Pyrat XO, but also the complex smokiness of Lapsang Souchong Tea. This was also a twist on the mojito, reusing the peppermint syrup, but served over a large Lapsang Souchong ice cube, which, as it melted, added depth and complexity to the cocktail.”

[[ recipeID=recipe-8krhkr7q9, title=Smoked Awapuhi ]]

Tea in Recipe

loose leaf tea | black

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classic teabags | herbal

n/a

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Mixology

Deuxième cocktail de printemps

Par le barman Todd Zimmerman

Culinary

Pêche floue

Par le chef pâtissier Hans Suarez

Smoked Awapuhi

Drawing inspiration from global flavours and combining them with choice ingredients, such as Tealeaves’ Lapsang Souchong Tea, the renowned mixologist creates a crisp taste of summer.

Servings: 1

Keywords: Cocktails, Mixology

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

Ingredients

Instructions

Ingredients

Smoked Awapuhi

2 Oz. Pyrat XO Rum
⅖ Oz. Elixir G Ginger Syrup
¾ Oz. Lemon Juice
¾ Oz. Peppermint Tea Syrup (see recipe below)
2 Dashes Fees Whiskey Barrel Aged Bitters
8 Oz. TEALEAVES Lapsang Souchong Tea Ice Cubes (see recipe below)

Peppermint Syrup

2 Cups Sugar
1 ½ Cups Water
4 TEALEAVES Purely Peppermint Teabags

Lapsang Souchong Tea Ice Cubes

2 Tsp. TEALEAVES Lapsang Souchong Loose Leaf Tea
2 Cups Hot Water
Fresh Mint Leaf

Instructions

Smoked Awapuhi

Method: cold smoke a snifter and turn upside down.
Add syrups, lime and rum to mixing glass with ice.
Shake and strain over smoked tea (Lapsang Souchong) ice cube with mint leaves frozen into it and prepared glass.

Peppermint Syrup

Steep tea in water until steeped strong.
Add sugar to dissolve.

Lapsang Souchong Tea Ice Cubes

Steep tea in hot water for 3 minutes and remove leaves.
Pour tea in ice tray and add 1 mint leaf per cube.
Place tray into freezer until frozen solid.