Crafted next to the sea. The Lapsang syrup brings a hint of smoke.
50ml Pentire Adift
25ml Fresh lemon juice
*20ml Lapsang Souchong tea syrup/ sugar syrup if you
1 Egg white/ 25ml aquafaba
3 bay leaves
Single Bay Leaf
Combine the ingredients along with 2 of the bay leaves (1 left to garnish) in a cocktail shaker and shake hard. This is called dry shaking.
Next add ice and shake hard again. Strain with a hawthorn strainer into a chilled glass and garnish with the remaining bay leaf.
*Lapsang Souchong tea syrup
400g caster sugar
200ml Lapsang Souchong tea. Use 2 tea bags for the
Combine two-parts caster sugar to one-part water to, as it is a little thicker and takes up less volume in the drink.
Put the sugar and water in a pan and set over a
gentle heat. Be careful – the mixture shouldn’t simmer as this will introduce flavour into the syrup.
You will notice that the sugar will dissolve and the syrup will clarify. Once it gets to this point, take it off the heat. Store in the fridge for up to 2–3 weeks.