Hello High Life! Also known as Dry Oak, this Cuban cocktail has a real bounce in its step. It was created by Q Bar at the Fairmont Empress in Victoria in celebration of Art of the Cocktail 2016. Now in its 8th year, Vancouver Island’s biggest cocktail festival is shaking it up with a 1950s Cuban theme.
The smokiness of the lapsang tea syrup blends beautifully with the complex caramel notes of our Oaken Gin. If the citric acid seems too much bother, just give it a squeeze of lemon. Cheers!
- 2 oz Oaken Gin
- 1 oz Dry vermouth
- 1/3 oz Lapsang Souchong Syrup
- 3 dashes Twisted & Bitter Orange Bitters
- 3 dashes* Citric Acid
- Twist of Lemon
- For Citric Acid:
- 60 grams Citric Acid
- 150 ml Water
Combine ingredients in a mixing glass with ice. Stir. Strain into a cocktail glass. Garnish with a wide twist.
For Citric Acid: Dissolve acid powder in water.
For the Syrup: check out our tea simple syrup method.