3/4 oz Lemon Juice
3/4 oz Lapsang Souchong Tea Syrup (*)
1/4 oz St. Elizabeth Allspice Dram
2 dash Peychaud's Bitters
Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.
(*) I steeped a tea bag in 4 oz of boiling hot water for 5 minutes. Removed tea bag, added 4 oz of sugar, and stirred to dissolve. Let cool.
Two Fridays ago, I opened up the new The Cocktail Hour series' brandy booklet and found a drink from Jacob Grier who works at Metrovino in Portland, Oregon. Having tried Jacob's recipes both at home and at his bar, we were definitely game to make this one for the cocktail hour. And this enthusiasm was augmented by my love of tea cocktails which was most apparently when I hosted Mixology Monday 45: Tea (see the announcement and the round-up posts).