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."