2 oz Gin, CH London Dry (Infused with Lapsang Suchong)
1⁄2 oz Ginger syrup
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup
Instructions

Build in Shaker, Shake and strain into rocks glass over fresh large ice.

Notes

Infuse gin with Lapsang Suchong Tea with 3 Tblsp per bottle for 25 minutes

History

Sam Ross' Penicillin cocktail uses scotch, this subs tea gin for that ingredient.

Cocktail summary
Created by
Kyle Davidson, CH distillery, Chicago, IL
Year
2013
Is the
author's original creation
Curator
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Average
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