Orange Smoke

Orange Smoke Recipe

By Finger Lakes Distilling Published: June 7, 2013

Ingredients

• 2 oz Lapsang Souchong Infused Seneca Drums Gin
• .5 oz Aperol
• 2 Dashes Whiskey Barrel-Aged Bitters
• Orange Peel

Instructions

1. For Lapsang Souchong infused gin: Put 1 Tbsp. of Lapsang Souchong tea in a pint Mason jar. Fill jar with gin. Let the mixture soak for 6-12 hours, tasting periodically until it is satisfactorily smoky. Strain out the tea leaves, and store at room temperature. Use as desired.
   
2. Mix infused gin, Aperol, and bitters in a shaker with ice. Shake and strain into a chilled martini glass.
   
3. Bend and spritz the orange peel over the drink, then rub the rim of the glass with the peel to coat with orange oil. Drop orange peel in drink.