Lapsang Souchong Tea Tincture

Next in our tincture series, we take a look at how to make Lapsang Souchong Tea Tincture and add smoke to a cocktail.

Lapsang Souchong Tea Tincture

Lapsang Souchong Tea is a black tea with a unique aroma and flavour. The tea leaves are traditionally smoke-dried over pine wood which give it a distinctive wood-smoke character.

The heavy smoke aroma lends itself well to tinctures, adding campfire smoke and an almost meaty, BBQ wood-smoke note to a drink. Use a drop or two of the Lapsang Souchong tea tincture in a whisk(e)y cocktail or spray it from an atomiser to add a smoky aroma to a drink such as an old fashioned. You can read all about tinctures and how to use them in cocktails.

How to Make Lapsang Souchong Tea Tincture

Ingredients

  • 100 ml vodka (> 50% ABV), or high proof neutral grain spirit
  • 12g Lapsang Souchong tea leaves

Equipment You Need

  • small glass jar with lid
  • small glass bottle with a dropper
  • cheesecloth
  • fine strainer

NOTE: The length of infusion will depends on the proof of the alcohol. The higher the ABV, the faster it will infuse so taste as you go.

Method

In a small glass jar, combine the alcohol with the tea leaves, cover and give it a gentle shake. Leave in a cool, dark place for approximately 3 to 5 days. Gently shake the jar daily.

Once the flavour is to your liking, strain twice using a fine mesh strainer lined with a cheesecloth. Store in a glass bottle with dropper. Label the bottle and keep in a cool, dark place until ready to use.

You may also like: How to Make Australian Native Tinctures

Photo by Cocktails & Bars – © Copyright: All rights reserved.

Lapsang Souchong Tea Tincture was last modified: September 1st, 2017 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.