Lapsang Souchon is a delicious Black Tea with a smooth and smoky character. So, if you like smoky flavours but want something long and refreshing, then this is the drink for you. Deep flavours of Rum and honey combine with light dry tannins and smoke from the Tea, whilst the lemon juice keeps it light and refreshing.
Interestingly, a Pirate’s favourite letter isn’t “R” or the “C”, it’s actually “T”! (Yea, that’s right, we went there…).
Ingredients
- 45 ml DARK RUM (1 part)
- 15 ml FRESH LEMON JUICE (1/3 part)
- 30 ml HONEY SYRUP (2/3 part)
- 135 ml LAPSANG SOUCHON TEA (4 1/2 parts)
Recipe Diagram
How to make it
- 1 – Add all ingredients to a highball glass.
- 2 – Fill glass with ice.
- 3 – Garnish and serve.
Watch this
Get nerdy with it
DARK RUM Your favourite type of Rum will work, but we would avoid Spiced Rums as there will just be too much going on. The recipe can handle something with a bit of ‘funk’, if you like that style of dark Caribbean Rum.
FRESH LEMON JUICE As we always say…squeeze your own if you want to ensure freshness and quality. Unless you can buy it from a fresh juice supplier (getting easier these days). If it’s in a bottle at ambient room temperature, it’s not fresh lemon juice, no matter what the label says.
HONEY SYRUP Darker more flavoursome honeys work really well in this drink if you are planning on buying some honey specifically for this. Otherwise, you will be happy with any honey you can get your hands on. To find out the incredibly simple process for turning it into a syrup click here.
CHILLED LAPSANG SOUCHON TEA We recommend a slow, cold brew technique to avoid extracting excessive tannins. The unique, smoky flavour of this Tea comes from processing the tea leaves over pinewood fires, which impart a unique pinewood smoke flavour into the tea leaves. Learn more about tea
Why we chose this recipe for you
Tea is an excellent ingredient to use in cocktails, and it has been mixed with alcohol for hundreds of years, most famously with the birth of Punch.
Although this is an Iced Tea recipe, it’s essentially the formula of the early Punch recipes of 400 years ago. Just a dash or two of bitters would make the transformation into a Punch complete. Feel free to try that addition, it’s pretty good with a dash of Angostura Bitters, but by no means necessary.
Fittingly, Do you know where Punch was most likely invented? Onboard ship in the 1600s!
As always, don’t forget to show us what you made by tagging us!
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