Itsy Bitsy Teeny Weeny Lapsang Souchong Porcini Martini Recipe

Prepare mushrooms

Briefly rinse the dried porcini pieces under cold filtered water to remove dust. Pat dry with a paper towel.

Place the 0.75 oz broken porcini pieces into a clean, wide‑mouth jar. Pour 12 oz Hendrick's Orbium over the mushrooms, ensuring they are fully submerged. Seal the jar.

Infuse at room temperature for 8–12 hours (overnight is fine). Check aroma after 6–8 hours; you want a pronounced earthy/umami note but not overly mushroomy. For a lighter touch, infuse 6–8 hours; for a stronger note, up to 12 hours.

When infusion reaches desired intensity, strain through a fine mesh sieve lined with coffee filter or a paper towel into a clean bottle. Discard solids. Label and refrigerate; use within 2 weeks. Yield ~12 oz infused gin.

Place 1 tsp whole lapsang souchong leaves into a small, airtight container. Warm 6 oz dry vermouth slightly (to about room temperature to 90°F / 32°C) — do not heat hot; gentle warming helps extraction.

Add the vermouth to the container, seal, and steep for 20–30 minutes to impart a subtle smoky aroma. Taste at 15 minutes; aim for a light smoked note that complements the gin without overpowering.

Strain the vermouth through a fine mesh strainer or coffee filter into a clean bottle to remove tea leaves. Refrigerate and use within 1 week. Yield ~6 oz smoked vermouth.

Chill glass: Place a martini or coupe glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail.

If you like, rim option: On a small plate, moisten a corner of the lemon peel and press the edge of the chilled glass into a pinch of smoked sea salt to lightly rim. This is optional; proceed without if you prefer a clean edge.

Fill a mixing glass with plenty of ice (approx. 6–8 large cubes). Add 2 oz porcini‑infused gin, 0.5 tbs Strega Alberti Benevento (about 1.5 tsp), and 0.5 oz lapsang souchong‑infused dry vermouth.

Stir, not shake: Stir the mixture for 30–40 seconds briskly with a bar spoon to achieve proper dilution (about 20–25% dilution depending on ice and time) and to integrate the herbal liqueur and smoky vermouth with the gin.

Express lemon oils: Remove the chilled glass from freezer. Hold the lemon peel over the glass, skin side down, and give it a sharp squeeze to release the citrus oils across the surface of the cocktail. Rub the rim with the peel and drop it into the drink as garnish.

Strain: Using a fine julep or Hawthorne strainer and a conical strainer if available, double‑strain the cocktail into the chilled martini/coupe glass to ensure clarity.

Finish: Optionally flake a tiny pinch (a few grains) of smoked sea salt on top to heighten the savory/smoky notes. Serve immediately.

Tasting note: The result should be an elegant, savory martini with porcini earthiness, a whispered smolder from lapsang souchong, and a bright citrus finish moderated by the sweet‑herbal lift of Strega.