3/4 oz Lapsang Souchong Syrup
3/4 oz Lemon Juice
1/2 oz Hartley & Gibson Amontillado Sherry
Shake with ice and strain into a highball filled with ice cubes. Top with 1 oz of ginger ale, and garnish with Smoking Ban Bitters (substitute Abbott's or other aromatic bitters), a wide lemon twist, and a straw.
I envied Andrea's 7:16 L.S. Cocktail (rye, Lapsang Souchong syrup, bitters in Old Fashioned format) at Ben Sandrof's Sunday Salon, but I want something a little different. Therefore, I asked Ben what else he could do with the Lapsang Souchong tea syrup. After suggesting that we stick with rum, Ben filled in the gaps with lemon juice, amontillado sherry, and ginger ale. While the drink was a tasty highball, Ben commented that it would probably make an excellent cocktail as well if he left out the soda.