- 2 tablespoons Lapsang
- Souchong Tea (plus extra for garnish)
- 12 ounces boiling water (This is what it takes to fill my ice cube tray.)
- 2 ounces blended scotch
Scoop tea into the filter basket of a teapot and top with water just off of boil. (Use a ratio of 1 tablespoon dry tea for every six ounces of water.) Steep for about 12 minutes.
Pour tea into ice cube tray and freeze overnight.
To serve, pour 2 ounces of scotch into a rocks glass and add a cube or two of smoked tea ice. Stir and top with a small pinch of dry tea.