Hailing from the Fujian Province of China, Lapsang Souchong develops its intense smoky flavour during the drying process, when the leaves are withered over burning pine boughs, then placed in barrels covered with cloth, and allowed to ferment. This process has gone virtually unchanged for hundreds of years.
Lapsang Souchong provides a distinctive layer of smokiness to a traditional Caesar, with or without vodka. Perfect at breakfast, lunch or dinner!
What you’ll need:
- 1 tsp Lapsang Souchong
- 2 oz vodka or water
- 2 dashes hot sauce
- 4 dashes worcestershire sauce
- 5 oz Clamato juice
Step 1 - Steep
If using vodka, place tea leaves and vodka in a glass container and allow to steep at room temperature for 4-6 hours. Strain leaves.
If not using vodka, prepare boiling water and pour over tea leaves and steep for 5 minutes, then strain leaves and cool.
Step 2 - Assemble
Pour some ice into glass. Pour Lapsang Souchong infusion into glass, followed by hot sauce, Worcestershire sauce, and Clamato juice.
Step 3 - Garnish
Sprinkle with freshly ground pepper and salt, then stir. Garnish with celery, bacon, olives, or a mini-grilled cheese sandwich!