Humo y Oro

David Naylor | San Antonio

David Naylor, bar manager at La Ruina in San Antonio, often floats Lapsang souchong tea concentrate on top of a cocktail to add a smoky, piney dimension. The Humo y Oro, a bright and herbal drink, gets balanced by the float, which harmonizes with the agave base.

Ingredients

Serving: 1

  • 3/4 ounce espadín mezcal, preferably Amaras Verde Momento
  • 3/4 ounce espadín mezcal, preferably Amaras Verde Momento
  • 3/4 ounce sotol, preferably Oro de Coyame
  • 3/4 ounce sotol, preferably Oro de Coyame
  • 1/2 ounce Salers gentian aperitif
  • 1/2 ounce Salers gentian aperitif
  • 1/2 ounce Fresno chile honey (see Editor’s Note)
  • 1/2 ounce Fresno chile honey (see Editor’s Note)
  • 1 dash sour solution (see Editor’s Note)
  • 1 dash sour solution (see Editor’s Note)
  • 2 ounces triple-steeped Lapsang souchong tea (see Editor’s Note)
  • 2 ounces triple-steeped Lapsang souchong tea (see Editor’s Note)

Directions
  1. Combine all ingredients except tea into a mixing glass and stir until chilled.
  2. Pour over a large ice cube into a double rocks glass.
  3. Pour tea gently over the drink so it floats on top as a separate layer.
Editor's Note

Fresno Chile Honey
2 Fresno chile peppers, sliced (seeds included)
1 cup honey
1 cup water

Combine all ingredients in a small pot over medium heat, stirring until honey has dissolved. Strain out peppers and let cool.

Sour Solution
100 grams (100 milliliters) water
10 grams citric acid powder
5 grams malic acid powder

Combine all ingredients and whisk until dissolved. Store in a dasher bottle.

Triple-Steeped Lapsang Souchong Tea
15 grams Lapsang souchong tea
8 ounces (1 cup) hot water (just off the boil)

Pour the hot water over the tea in a brew basket kettle and steep for 5 minutes. Remove the tea, and allow to cool to room temperature before using.

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