The Cold Smoulder

A deliciously smooth, decadent drink with a smokey complexity. Spice notes work super well with the coffee in this drink, with a subtle smoke flavour underneath.

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 50 ml Spiced Rum
 25 ml Mr Black Coffee Liqueur
 25 ml Lapsang Souchong Tea
 1 tsp Maple Syrup
 3 dashes Chocolate Bitters
 1 stick Cinnamon
1

Brew some strong Lapsang Souchong tea (add 1 Lapsang Souchong teabag to half a cup of hot water. Let sit for 10 minutes)

2

Rinse an old fashioned glass with the Lapsang Souchong tea. This is a great way to add a smokey note to your drinks if you don't have a fancy smoke gun.

3

Fill a stirring glass with ice, then add the Spiced Rum, Mr Black, Maple Syrup and the bitters. Stir well.

4

Add a large ice cube to the old fashioned glass and strain the drink over it.

5

To garnish, use a blowtorch to blacken the end of the cinnamon stick to release a super fragrant smoke. Be careful not to burn it too much or you'll get ash in the drink. Add it to the drink with the blackened end up. Serve while still smouldering.

Ingredients

 50 ml Spiced Rum
 25 ml Mr Black Coffee Liqueur
 25 ml Lapsang Souchong Tea
 1 tsp Maple Syrup
 3 dashes Chocolate Bitters
 1 stick Cinnamon

Directions

1

Brew some strong Lapsang Souchong tea (add 1 Lapsang Souchong teabag to half a cup of hot water. Let sit for 10 minutes)

2

Rinse an old fashioned glass with the Lapsang Souchong tea. This is a great way to add a smokey note to your drinks if you don't have a fancy smoke gun.

3

Fill a stirring glass with ice, then add the Spiced Rum, Mr Black, Maple Syrup and the bitters. Stir well.

4

Add a large ice cube to the old fashioned glass and strain the drink over it.

5

To garnish, use a blowtorch to blacken the end of the cinnamon stick to release a super fragrant smoke. Be careful not to burn it too much or you'll get ash in the drink. Add it to the drink with the blackened end up. Serve while still smouldering.

The Cold Smoulder

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