Smoky Lapsang Arnold Palmer
A bold twist on the classic Arnold Palmer—cold-brewed Lapsang Souchong meets fresh lemonade for a smoky-tart summer cooler.
The Arnold Palmer is sacred ground, but Lapsang Souchong makes a compelling case for reinvention. The tea's pine-smoke character transforms the familiar tea-lemonade combo into something startlingly original.
Cold-brewing the Lapsang is critical. Hot-brewed and chilled, the smoke turns acrid and harsh. Cold-brewed, it becomes mellow and rounded—like campfire embers rather than a raging bonfire.
Use a slightly sweeter lemonade than you normally would. The sugar tames the smoke and lets the citrus and pine notes dance together instead of competing.
Serve in a tall glass over plenty of ice with a sprig of rosemary. The herb's woodsy aroma echoes the tea's smokiness and makes the whole drink feel like a walk through a pine forest on a hot day.
Ingredients
- 3 Lapsang Souchong tea bags
- 2 cups cold water
- 1 cup fresh lemonade (slightly sweet)
- 1 tbsp simple syrup (optional)
- Fresh rosemary sprigs for garnish
- Ice cubes
How to make it
- 1Cold-brew: place tea bags in cold water and refrigerate 8–12 hours.
- 2Remove tea bags. Taste and adjust—if too smoky, dilute with a splash of water.
- 3Fill 2 tall glasses with ice. Pour cold brew halfway up each glass.
- 4Top with lemonade and stir gently. Add simple syrup if you want it sweeter.
- 5Garnish with a rosemary sprig. Lightly slap the rosemary between your palms first to release its oils.
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