1 1⁄2 oz Gin (Lapsang Souchong tea infused)
3⁄4 oz Cynar
3⁄4 oz Lemon juice
1⁄2 oz Demerara syrup
1 twst Lemon peel

Shake, up, coupe or sour glass, garnish.


For the infusion: steep a Lapsang Souchong teabag in gin for 5-10 minutes. Squeeze out bag before discarding.


Second in a series of cocktails inspired by the BBC's "Sherlock."

Cocktail summary
Posted by Bevx on 5/05/2013
Created by
Christopher Bevins
Is the
author's original creation
Not yet rated
2.5 stars
(2 ratings)
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Bevx commented on 5/09/2013:

Thanks a lot!... This is one of those rare ones where I felt I nailed it on the first try... Which was fortuitous, since I was down to my last lemon!... Originally, I'd planned on Green Chartreuse as the modifier, but as I was reaching past the Cynar for it, I decided on a last-minute change. Glad I did, as the vegetal Cynar plays off the smoky tea wonderfully.