[smoky tea bourbon cocktail]

2 oz Old Fitzgerald Bourbon
1/2 oz Lapsang Souchong Tea Simple Syrup (1 part sugar:2 part tea)
1/2 oz Allspice (Pimento) Dram
2 dash Orange #9 Bitters

Stir with ice and strain into a cocktail glass. Twist an orange peel over the top, rim the edge, and discard the peel.

On Sunday night, Andrea and I went over to Drink. When Misty asked what I was in the mood to have, I mentioned that I could go for some rye or Bourbon. Misty keyed in on the Bourbon and then mentioned that night's theme. Whereas two weeks ago the bartenders were on a smoky theme, this night they were in a tea theme. Misty said that they had prepared a Lapsang Souchong tea simple syrup as well as one with Wu Wei. Andrea went with the Wu Wei (see her write up) for her drink, while I went with the Lapsang Souchang which thus continued the smoky theme for me from before.

The cocktail was rather well balanced, especially for a recipe Misty came up with on the spot. The smokiness of the tea really combined well with the spices of the Pimento Dram to make for an intriguing and decently complex drink. Moreover, the Bourbon held up to these flavors and provided a solid backbone. Also of note, John Gertsen added his touch to the drink by picking the glassware and handing Misty a precious antique Old Crow Bourbon cocktail glass which was a promotional piece given out during the 1950's.