When we interviewed Gabriella Mlynarczyk at Eva, she was sharing her first impressions on the L.A. mixology scene after nearly 15 years in New York. (“But remember I haven't been here long,” she reminds us, laughing).

One of the differences is her checkbook power, so she now makes more of her own ingredients, including liqueurs. Turn the page for her easy lapsang souchong liqueur recipe (holiday gift, anyone?), plus two cocktails inspired by the tea liqueur: one with Scotch and mole-flavored bitters and another with rye whiskey, allspice dram and a Mezcal-washed glass. Ah, the California cocktail dreaming life.

Lapsang Liqueur

From: Gabriella Mlynarczyk

Note: Mlynarczyk uses Groundworks tea.

Makes: about three 750 ml bottles of liqueur.


4 ounces lapsang souchong tea

6 cups boiling water

6 cups organic cane sugar

1 750 ml bottle of white rum, such as Cruzan


1. Steep tea in boiling water for an hour.

2. Strain infusion through a chinois or fine-mesh strainer and discard tea leaves.

3. Pour tea then rum into a large saucepan. Simmer the mixture — but DO NOT let it boil — for about 10 minutes.

4. Add sugar and stir until it dissolves.

5. Strain tea and decant it into bottles.

The Flintlock

From: Gabriella Mlynarczyk

Note: Mlynarczyk flames the orange peel, but the cocktail can also be served with a simple orange twist.

Makes: 1 cocktail.


2 ounces Ballantine's Blended Scotch Whiskey

1 ounce homemade lapsang liqueur (recipe above)

3 drops Bittermans mole bitters

Thin slice of orange peel


1. Stir whiskey, liqueur and bitters together with ice.

2. Strain into an ice-filled old fashioned glass.

3. Garnish with orange peel.

The Fawkestail

From: Gabriella Mlynarczyk

Makes: 1 cocktail.


2 ounces rye whiskey

3/4 ounce Allspice Dram

1/2 ounce homemade lapsang liqueur

1/2 ounce lime juice

2 dashes Angostura bitters

Thin slice of lime peel

To serve: A chilled martini glass rinsed with Mezcal


1. Shake all ingredients, except lime peel, with ice.

2. Double-strain into chilled rinsed glass.

3. Garnish with lime peel.

[More from Jenn Garbee @eathistory + eathistory.com]

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