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

Serves 1


  • 2 Ounces
    Pyrat XO Rum
  • 0.15 Ounces
    Elixir G Ginger Syrup
  • 0.75 Ounces
    Lemon Juice
  • 0.75 Ounces
    Peppermint Tea Syrup (See Recipe Below)
  • 2 Dashes
    Fees Whiskey Barrel Aged Bitters
  • 8 Ounces
    TEALEAVES Lapsang Souchong Tea Ice Cubes (See Recipe Below)


  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.

Tea in recipe


Your email address will not be published.