Back in the Saddle
From Mindy Kucan, an award-winning mixologist based in Austin, TX.
1.3 oz Bulleit Bourbon
.25 oz Lapsang Souchong tea infused simple syrup*
.10 oz lemon juice
In a mixing glass add all ingredients with ice and shake hard for ten seconds. Strain into a cocktail glass and garnish with a lemon twist or candied lemon peel.
* Lapsang souchong tea is an Asian tea that is super smoky with notes of leather and tobacco, reminding me of the smell of a new saddle. This tea can be found at specialty food stores and Asian markets. In a sauce pan on the stove add 2 cups sugar to two cups water to a boil. Add 8 tea bags or one cup of loose leaf lapsang souchong tea, reduce heat and let simmer for twenty minutes. After sugar has dissolved, remove from heat and let steep until mixture is cool. Remove tea bags expressing liquid or strain tea leaves out, bottle and place in a cooler. Should keep for two weeks.
Mixologist’s note: “This cocktail has global inspiration with local application. It has only three ingredients, but a complex range of scents and flavors emerge once they are combined.”