Tribute Cocktail recipe
Tribute Cocktail
This is smoky, sensuous, spice-scented and slightly sharp, an exotic and warming cocktail that will start your night with a sultry kick. The key is infusing the whisky with a high-quality tea. We make our own Ginger and Sicilian Lemon Infusion, or you can look for tea bags with large pieces of ginger and distinct lemon peel. You'll be left with a little more Lapsang honey than you need, but any extra will also add more depth and gunpowder to a classic hot toddy.
Ingredients
100ml whisky
200g honey
30ml ginger liqueur
20ml lemon juice
10g ground cinnamon
10g cocoa powder
How to Make
STEP 1
Place two coupe glasses in the freezer to chill.
STEP 2
Combine the whisky with the silky bag, leave to infuse for 1 hour, then remove and discard the bag. Set the infused whisky aside.
STEP 3
Combine the Lapsang Souchong tea with 200ml of boiling water and let it brew for 5 minutes. Strain, and discard the tea leaves. Mix the tea with the honey, then pour into a sterilised jar and set aside until ready to use.
STEP 4
Combine the infused whisky with 30ml of the Lapsang honey, the ginger liqueur and the lemon juice in a mixing glass filled with ice cubes. Stir well to chill.
STEP 5
Remove the coupe glasses from the freezer and spread the cinnamon and cocoa powder on a plate. Turn the glasses upside down and dip each rim into the cocoa-cinnamon mixture. Strain the chilled cocktail into the glasses, leaving the ice cubes in the mixing glass, and serve immediately.