Smoked Awapuhi

While flying to Four Seasons Hualalai might not be on everyone’s agenda, Chandra Lam Lucariello’s cocktails will certainly take you there.

Drawing inspiration from global flavours and combining them with choice ingredients, such as Tealeaves’ Lapsang Souchong Tea, the renowned mixologist creates a crisp taste of summer.

Notes from Chandra Lam Lucariello, Director of Mixology at Southern Wine & Spirits of Hawaii:


“This was a more spirit forward cocktail and I wanted to highlight not only the beautiful aged rum of Pyrat XO, but also the complex smokiness of Lapsang Souchong Tea. This was also a twist on the mojito, reusing the peppermint syrup, but served over a large Lapsang Souchong ice cube, which, as it melted, added depth and complexity to the cocktail.”

Smoked Awapuhi

INGREDIENTS
  • 2 oz. Pyrat XO Rum
  • 3/20 oz. Elixir G Ginger Syrup
  • 3/4 oz. Lemon Juice
  • 3/4 oz. Peppermint Tea Syrup (see recipe below)
  • 2 Dashes Fees Whiskey Barrel Aged Bitters
  • 8 oz. TEALEAVES Lapsang Souchong Tea Ice Cubes (see recipe below)
STEPS
  1. Method: Cold Smoke a snifter and turn upside down.

  2. Add syrups, lime and rum to mixing glass with ice.

  3. Shake and strain over smoked tea (Lapsang Souchong) ice cube with mint leaves frozen into it and prepared glass.


Peppermint Syrup

INGREDIENTS
  • 2 cups Sugar 
  • 1 1/2 cups Water
  • 4 Purely Peppermint Teabags
STEPS
  1. Steep tea in water until steeped strong.

  2. Add sugar to dissolve.


Lapsang Souchong Tea Ice Cubes

INGREDIENTS
  • 2 tsp. TEALEAVES Lapsang Souchong Loose Leaf Tea 
  • 2 cups Hot Water
  • Fresh Mint Leaf
STEPS
  1. Steep tea in hot water for 3 minutes and remove leaves.

  2. Pour tea in ice tray and add 1 mint leaf per cube.

  3. Place tray into freezer until frozen solid.



Tea in Recipe

CLASSIC TEABAGS | HERBAL

Featured Products

LOOSE LEAF TEA | BLACK

BLACK

LOOSE LEAF TEA | HERBAL

Enjoy These Blends

Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994