Pear Smoke Fireside Highball

Ripe pear softens smoked black tea, while a little lemon keeps the finish from becoming too mellow. The optional maple syrup adds a deeper sweetness but isn't essential if your pear is particularly ripe. Press the fruit well and strain for a cleaner glass. The smoke remains the distinctive feature, with pear making it more approachable. This is a tea-based evening highball with a gently woody finish, rather than a whiskey imitation. It contains caffeine.

Ingredients

• 1 tea bag Lapsang souchong smoked black tea
• 6 oz Water
• 1/2 fruit Ripe pear, cored and sliced
• 1/2 tsp Maple syrup (optional)
• 1/4 oz Lemon juice

Make it

1. Brew the tea in the measured water, using the temperature and steeping time on its packet. Remove the tea bag.
2. Cool the tea in a heatproof container, then chill for about 30 minutes.
3. Mash any soft fruit in a separate glass. Lightly bruise herbs or ginger; add these and the listed juices or spices to the cooled tea.
4. Stir well and taste. Remove ginger or herb sprigs when their flavor suits you. Strain if you prefer a smoother drink, then serve chilled.

Benefits

Lemon · a little vitamin C

Lemon contributes a little vitamin C for collagen formation for healthy skin; smoked tea brings a smoky brewed aroma in this recipe.

Pear · a flavor worth noticing

Using pear beside smoked tea and lemon gives the glass a mellow orchard sweetness, creating its own flavor without needing carbonation or an alcoholic pour.

Contains caffeine.