- 2 1/2 tablespoons loose Lapsang Souchong tea leaves
- 1 cup sugar
- 1 1/2 ounces bourbon
- 1/2 ounce allspice liqueur or spiced rum
- Lemon slice, for garnish
Bring 1 cup water and the tea to a boil in a small pan. Add the sugar and stir until dissolved. Cool, then strain into a container with a lid.
Combine the bourbon, allspice liqueur and 1 tablespoon of the tea syrup in an 8-ounce mug. (Save the remaining syrup to drizzle over fruit or cake.)
Fill the mug with hot water. Stir and garnish with the lemon.
Photograph by Yunhee Kim