Again a recipe from Andy Aitken @proofcocktails.nl

60ml Lapsang Souchong and Gunpowder infused rum
1 scant teaspoon (3.5-4ml) of simple syrup (1:1)
1 dash pimento bitters (or another aromatic bitters such as Angostura).
Stir with ice and strain into a DOF glass containing a large block of clear ice.

My freezer isn’t big enough to attempt clear ice. Space is always a premium in my typical Amsterdam type freezer. So I’m content with a cloudy ball.

Garnish
Add a good long orange twist (Andy says “don’t be tempted to skip this as it makes a big difference”.)

Andy’s tea infused rum recipe.
Throw a small pinch of really good lapsang souchong leaf tea and the same of gunpowder tea into 60ml of rum and let it sit for more than an hour but less than two. He then goes on to say 90mins is good. Which is what I did. Stir it once or twice for good measure and then strain it through a fine mesh strainer.
Andy used Havana 7year. I used Havana 3yr this time. He also says “navy style rum is tempting here but might well be a little too sweet. For the same reason, go easy on the sugar syrup – just shy of a teaspoon of 1:1 syrup”.

As I have the ingredients, I threw together his recipe for the allspice bitters. But it’s not ready for today. So I’m using Angostura today. Next time, it will be my homemade Allspice bitters as per his recipe.