I first met Evan when I interviewed him about the drinks he concocted for a five-course dinner put on by an all-star lineup of sober chefs. He has since become a friend, doubling as a drinks tutor, and while he offered up a zillion ideas for this book, the simplicity and versatility of the Cherry & Smoke won me over. The campfire smokiness of the Lapsang Souchong, which he brews strong, so that the tannins intensify, is such a good counterpoint to the sweet, tart stone fruit. Speaking of the cherry juice: Use a clarified version, such as Lakewood brand. (I tested this recipe using Trader Joe’s cherry juice, which is cloudier, and it didn’t work as well.) You can serve this drink warm or chilled, and while Evan (and I!) prefer it as a nightcap, it would suit barbecue, too.
Recipe information
Yield
Serves 1
Ingredients
Preparation
Step 1
In a small heatproof bowl, combine the tea and the water, then cover and let sit for 5 minutes. Stir in the cherry juice, then immediately fine-strain into a snifter. Squeeze the lemon twist over the drink to express its oils, then discard. Serve warm.
Batch for 6:
Step 2
In a medium heatproof bowl, combine 1 tablespoon tea and 2 ¼ cups water, then cover and let sit for 5 minutes. Stir in 2¼ cups cherry juice and immediately fine-strain into 6 snifters (or, honestly, whatever glasses you have). Squeeze lemon twists over each drink (2 will do you), then discard. Serve warm.
Recipe notes
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