Sharing Smoke (Mezcal + Cynar + Lapsang Souchong)

Sharing Smoke (Mezcal + Cynar + Lapsang Souchong)

Over the years, we have grown more and more intrigued by the ever-growing world of savory cocktails - particularly because they are often made using unique, culinary-inspired flavor combinations that we can’t get enough of! And when we think about some of the savory flavors we love, one in particular always stands out as our absolute favorite - smoke! It’s no surprise - given just how many of our recipes feature or incorporate smoky components - that we love the complex flavor a smoky element can add, so (of course!) we made sure to highlight the smoky flavors we love so much when creating this delicious and savory cold-weather cocktail! In fact, we went so far as to incorporate THREE separate smoky components - mezcal, lapsang souchong tea, and a garnish of charred/smoking bay leaf - each providing its own unique smoky character that adds a new layer of flavor to the end product. It’s also certainly worth noting that with only THREE ingredients, it is also incredibly easy to mix up one (or two!) of these incredible cocktails in no time at all! Whether you are well-versed in the world of savory cocktails or are new to it entirely, we know you will love this rich, smoky, earthy cocktail as much as we do and return to it time and time again throughout the coming winter months!


For Cocktail:

  • 1 oz mezcal

  • 1 oz Cynar

  • 1 oz sweet vermouth infused with lapsang souchong tea + cacao nibs (see recipe below)

  • Charred bay leaf (for garnish)

For Infused Sweet Vermouth:

  • 1 cup sweet vermouth

  • 1 tsp lapsang souchong tea leaves

  • 1 tbsp cacao nibs


  1. To make infused sweet vermouth, combine sweet vermouth, lapsang souchong tea leaves, and cacao nibs in an airtight container (we used a mason jar!) and let it infuse for 16 hours. After 16 hours, strain out the lapsang souchong and cacao nibs and store in an airtight container.

  2. Combine mezcal, Cynar, and infused sweet vermouth in a mixing glass and fill with ice.

  3. Stir and strain into an old-fashioned glass over a large ice cube and garnish with a charred bay leaf.

  4. Enjoy!