The Lake At Night was created by NYC bartender Shannon Mustipher for the Caribbean restaurant Gladys in Brooklyn, NYC. This one is very satisfying and really plays with the idea of what tiki is and what it can be. The modern tiki movement happening right now is busy reconstructing classics and creating new cocktails on Tiki templates which are simply excellent. This drink is going to take a little more doing than some featured on this channel, but it well worth it should you choose to take it on. Ms. Mustipher also published a book called Tiki: Modern Tropical Cocktails which is a MUST read, you won’t be disappointed!
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Here’s links to the tools I use in this episode:
Barfly Copper Measuring Cup
Barfly Shaking Set (Gold)
Barfly Hawthorn Strainer
Barfly Fine Strainer
Lapsang Souchong Tea
Scrappy’s Cardamom Bitters
Tiki: Modern Tropical Cocktails
Shake and Destroy Tee
Mini Clothes Pins
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Lake at Night
Ingredients
- 2 oz Vodka Infused with Lapsang Souchong Tea
- .25 oz Blue Curaçao
- .5 oz Lemon Juice
- .25 oz Honey Syrup
- 2 dashes Cardamon Bitters
Garnish
Glassware
Instructions
- Add ingredients to Tin
- Add shaking ice
- Shake 8-10 seconds
- Fine strain into chilled Nick and Nora glass
- Garnish with Orange Twist
Notes
- take 2 Tablespoons of Lapsang Souchong tea and add it to 6oz (180ml) of water.
- Let steep 5 minutes.
- Discard water (or drink a nice cup of tea)
- Take the wet leaves and add to 300ml Vodka for no more than 10 minutes.
- Strain the tea leaves through a fine mesh strainer or nut milk bag
- discard solids.
Re. “Lake at Night.” So I bought the Lapsang Souchong Tea linked above, but, to my surprise, it wasn’t loose. So for the vodka infusion, do you just cut open that tea bag and spoon and measure out the ground tea contents?
you can soak the tea bags in the vodka, you don’t need to cut them open. But you may or may not need to use more or less bags compared the gram/oz size in the recipe.