June 01, 2016

Ingredients

  • 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

Preparation

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.

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Ingredients

  • 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
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