Post #652697 by MadDogMike on Wed, Sep 19, 2012 7:53 PM

I saw a recipe for a "Mezcal Smash" with pineapple and cinnamon syrup. They said that the pineapple and cinnamon paired surprisingly well with the smoky mezcal. I was discussing smoke sources with the world renouned chef Professor G who suggested Lapsang Souchong, a smoked tea. Then he most graciously mailed me some to experiment with ~ thank you Greg

I went with the most simple first;
1 of sour - lime juice
2 of sweet - 1.5 of pineapple juice and 0.5 of cinnamon syrup
3 of strong - Cruzan Aged
4 of weak - brewed Lapsang Souchong tea

I chose the black straw to accentuate the smokiness of the drink :D

Was it a well balanced cocktail? I wouldn't know a balanced cocktail if it bit me on the arse! :lol: On my first sip, I thought the smoke of the Lapsang overpowered everything else. But after a few sips the smoke didn't seem so strong and the other flavers came through except the cinnamon. I added another half part of cinnamon syrup and like the results better.

I may have to make some Lapsang syrup next.