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  • 1.5oz Cumin Spice Note
  • .5oz Fernet
  • .5oz lapsang syrup
  • 1oz cold brew
  • 1 pinch salt


Dry shake, wet shake, then double strain in a coupe glass; dress it up with grated nutmeg and a lemon peel garnish.

Lapsang Syrup
Combine 1 cup of simmering water with 1 cup of white sugar. Once incorporated, remove from the heat and add 2 tablespoons of Lapsang tea to the hot syrup. Let steep for at least 15 minutes or to desired taste. Strain out the solids and bottle the liquid. Keeps for 1 month.

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