Scotch and Smoked Tea Cocktail
A recipe for the elaborate 'Council of Trees' cocktail from Vancouver's Botanist Bar, starring smoked tea, oak moss and scotch.
Ingredients
Smoked Tea Syrup
- 50 g food-grade western red cedar wood chipped
- 20 g loose smoked tea leaves
- generous 4 cups water
- generous 4 cups sugar
- 100 g citric acid
Oak Moss Syrup
- 40 g dried oak moss available at health food stores and online
- 20 g food-grade western red cedar wood chipped
- generous 4 cups water
- generous 4 cups sugar
Cocktail
- 1 oz Johnnie Walker Black Label Scotch Whisky or other blended Scotch Whisky
- 0.5 oz Fino Dry Sherry Wine
- 1.5 oz Birch Water
- 0.75 oz Smoked Tea Syrup
- 0.25 oz Oak Moss Syrup
- 1 rosemary sprig for garnish (optional)
- 1 amaranth flower for garnish (optional)
Instructions
Smoked Tea Syrup
- Add cedar, smoked tea and water to a small pot. Bring to a simmer over medium heat, and let steep, covered, for 20 minutes.
- Strain the liquid into a container; add sugar and citric acid. Stir well to combine.
- Let chill. Store remainder in a sealed container in the fridge for up to 1 month.
Oak Moss Syrup
- Soak the oak moss in a pot of water for 20 minutes, then strain it and dump the water, keeping hydrated oak moss.
- Add oak moss, cedar chips and water to a pot. Bring to a very low boil over low heat and simmer for 20 minutes.
- Strain out the solids from the mixture, then add sugar to the liquid portion and stir until it's dissolved.
- Let chill. Store remainder in a sealed container in the fridge for up to 1 month.
Cocktail
- Combine all ingredients in a stirring vessel and stir with ice until chilled and diluted. Strain into a Collins glass with fresh ice. Botanist garnishes this drink with a fresh amaranth flower, but a rosemary sprig will work perfectly in a pinch.