If such a thing exists, I definitely have culinary ADD. When I got my ice cream maker a couple years ago, I made ice cream obsessively for weeks and weeks. Then I stopped. Then I started again when the ice cream bug hit me. When I discovered ramps, I cooked with them all the time for a really brief stretch (of course, that’s partly due to the fact that ramp season is so short).
A while back, I discovered lapsang souchong tea. We went for high tea to celebrate my mother-in-law’s birthday. When they brought around the sampler box for everyone to smell the teas and choose the one they wanted, I was instantly drawn to the one that smelled like a campfire. Lapsang souchong is made of mountain-grown tea leaves from China, smoked over pine needles. It’s basically the tea-drinking equivalent of a peaty scotch, or a cigar. And while the intense flavour meant I could only drink one cup of the tea, my brain instantly went to the idea of cooking with it. Jenny and I did just that last year, preparing fish two ways with lapsang souchong.
And then, of course, I forgot about my smoked tea leaves – until just recently, when I started thinking that lapsang souchong might make for an interesting ingredient in cocktails. I started this by making a simple syrup with a 1:1 ratio of sugar to brewed lapsang souchong tea (instead of the water normally in simple syrup), which I left to cool. In the glass, I muddled a thin sliver of orange rind with three dashes of bitters and 0.5 oz of the simple syrup. To that, I added three ice cubes and 1.5 oz of bourbon.
The end result is decidedly Old Fashioned, but with a distinctive smoked flavour that lingers after the sweet and citrus notes fade. I’m more of a Manhattan guy as brown liquor cocktails go, but I can definitely see adding this to my home bartending repertoire.
Have you used lapsang souchong tea in your cooking or drink mixing?