Tiki and Tea, A Tea-Smoked Cocktail

Tiki cocktails are typically rum based, fruity, and by definition, showy.  William Prine, a senior service Captain at L’Espalier, located at the Mandarin Oriental in Boston, has created this fabulous drink.  It’s quite enjoyable as a straight tiki style cocktail, but the Keemun and clove smoke really bring it to life.  The Xocolat Bitters tease out the cocoa undertones of the Keemun tea and give a memorable finish to this cocktail.

Tea smoke can enhance endless different foods, but why not beverages?  I’ve often used Lapsang Souchong to add a smoky element to cocktails, but with the advent of a wonderful toy, The Smoking Gun from PolyScience, it has become fun and easy to smoke items that were previously quite a challenge!    I have to admit, as someone who periodically enjoys a good murder mystery, I love the name almost as much as the piece of equipment.  The Smoking Gun is more affordable (under $100) than some of it’s alternatives, and incredibly easy for light duty usage.

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Tiki and Tea

This cocktail is quite enjoyable as a straight tiki style cocktail, but the Keemun and clove smoke really bring it to life. The Xocolat Bitters tease out the cocoa undertones of the Keemun tea and give a memorable finish to this cocktail.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Beverages, Drinks

Cuisine: Spirits

Keyword: Cocktail, Smoked, Tea, Tiki

Yield: 1 cocktail

Cost: $25

Equipment

• 1 Boston Shaker
• 1 Bar Strainer
• 1 Smoking gun

Materials

• 1 ounce rum Zacapa 23 year Solera Cask rum
• 1 ounce dark rum Pyrat XO or Eldarado 12 year
• 1 ounce coconut milk organic
• 3/4 ounce Falernum Syrup BG Reynolds is a good choice
• 1/2 ounce lime juice freshly squeezed
• 1/2 ounce pineapple juice
• 1/2 ounce simple syrup
• 2 dashes Xocolat bitters
• 1 each pineapple wedges for garnish
• 1 each pineapple leaf for garnish

Smoking Mixture

• 1 tablespoon uncooked rice
• 1 tablespoon keemun black tea Or other rich, aromatic black tea leaves
• 4 each clove coarsely broken

Instructions

• Pour in all of the cocktail ingredients into your Boston shaker. Shake well with ice (full cubes) and strain into a teapot or decanter.
  
• Proceed to smoke your cocktail
  

Smoking Mixture

• Blend together rice, tea leaves and clove and set aside.

Smoking the Cocktail

• Load the chamber of the Smoking Gun with about 1/2 teaspoon of your smoking blend. If using a different brand vaporizer, follow the instructions.
  
• Place the end of the hose into your teapot or decanter that is holding your cocktail.
• Fill the teapot or decanter with Keemun and Clove smoke. Cover the opening and swirl the cocktail gently to help infuse with the smoke.
  
• Decant into chosen glassware.
  
• Garnish and serve your smoked cocktail.
  

Cynthia Gold is a Tea Sommelier at L’Espalier at the Mandarin Oriental, Boston.