This is pungent and sweet. The smokiness of the lapsang souchong tea is supposed to mimic the Irish whiskey in the original drink.

• 2 bags of lapsang souchong tea
• 1 1/2 cups boiling water
• 3 tablespoons minced ginger
• 1/3 cup honey
• 3 to 4 ounces lemon juice

Make the tea in a heat proof bowl and allow it to steep for four minutes. Remove the tea bags. Stir in ginger and honey and infuse for 30 minutes. Strain. Add three ounces of lemon juice, taste, and adjust for tartness. Serve over ice.

A few years ago when I was first starting to ease up on the booze, I read an article in the Washington Post titled No Alcohol, No Problem: How to make complex, balanced, zero-proof cocktails. This recipe was part of that article. I finally tested it last week. It turned out too sweet for me, so I tweaked the proportions, reducing the honey and upping the spice. I really like drinking this, though it doesn’t stand in for a relaxing evening cocktail, since it’s fairly caffeinated. Try it for an afternoon pick-me-up when you’re feeling fancy.