Lisa Lionheart Recipe
blood orange aperitif, lapsang souchong, lemon, grapefruit soda
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Ingredients
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Cocktail Base
Tea Concentrate
Top & Finish
Method
Tea Concentrate
Steep
Bring 60 ml water to a near-boil (about 95°C / 203°F). Add 1 tsp lapsang souchong loose leaves to the hot water and steep for 3 minutes to yield a strong, smoky concentrate. Do not oversteep to avoid excessive bitterness.
Strain & Cool
Strain the tea through a fine mesh sieve into a small container. Allow concentrate to cool for 2–4 minutes until just warm (or chill briefly in an ice bath for 1–2 minutes) — you want it warm-to-cool so it integrates but won't dilute the cocktail with cooling ice during shaking.
Cocktail Base
Combine Ingredients
In a cocktail shaker, add 2 tbs blood orange aperitif, 0.5 oz fresh lemon juice, 0.5 tsp simple syrup, and the 30–45 ml (about 1–1.5 oz) strained lapsang souchong concentrate. Note: the concentrate volume results from the steep — use approximately 30–45 ml of the finished tea depending on how strong you want the smoke.
Shake
Fill the shaker with ice (about 1 cup). Shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.
Top & Finish
Strain & Top
Double-strain the shaken mixture into a highball or Collins glass filled with fresh ice. Top with 4 oz chilled grapefruit soda, pouring gently to preserve carbonation.
Garnish & Serve
Give the drink a gentle stir (1–2 revolutions) to integrate. Garnish with a blood orange wheel or a grapefruit twist on the rim for aroma. Serve immediately.