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.
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.
