Smoke on the Water

Some cocktails whisper. This one lingers.

Smoke on the Water is where bold character meets refreshing balance - a highball that carries the unmistakable aroma of smoke, softened by citrus brightness and lifted by delicate effervescence. It’s a drink that feels both familiar and intriguing, built for slow sipping and long conversations.

At the heart of this cocktail is the deep, smoky complexity of Lapsang Souchong tea - a profile not often seen in light, refreshing serves. By infusing it into our Classy dry gin base, we create a spirit that carries warmth and depth without overwhelming the drink. Paired with vibrant yuzu tonic and a touch of citrus ‘super juice’, the result is a beautifully balanced highball: crisp, aromatic and just a little mysterious.

Phase 1: Lapsang Classy

• 20 g Lapsang Souchong tea
• 700 ml of Parson Classy dry gin

Combine the tea and Classy in a jar or measuring vessel and allow it to infuse for 5 minutes. Strain through a coffee filter and bottle. The result is a spirit with a refined smoky edge - structured, aromatic and ready to elevate your cocktails.

Cocktail ingredients:

• 50 ml Lapsang-infused Classy gin
• 20 ml Super juice
• 10 ml Monin sugar cane syrup
• 120ml Yuzu tonic (top-up)
  
  

PREPARATION:
Shake the Lapsang-infused Classy, super juice and sugar cane syrup, then double strain into a highball glass filled with fresh ice. Top up with yuzu tonic and give a gentle stir to integrate.

DECORATION:
Finish with a homemade cinnamon candy - adding a subtle sweetness and a hint of spice that perfectly complements the smoky notes.

FINAL NOTES:
Smoke on the Water is all about contrast - smoke and citrus, depth and refreshment, warmth and sparkle. It’s an easy-drinking highball with a complex soul, perfect for those who like their cocktails with a story. Best enjoyed when you want something a little different - but still effortlessly drinkable.