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Moonlit Lake Cocktail | Taste and Tipple

Cerulean Seas Cocktail

Course Drinks
Cuisine Tiki
Keyword Blue Curacao, Cerulean Seas, Vodka
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 drink
Author Yvonne Langen


  • 2 oz Lapsang souchong infused vodka OR 1¾ oz vodka and ¼ oz Islay scotch
  • ¼ oz blue Curaçao
  • ½ oz honey syrup
  • ½ oz lemon juice
  • 3 dashes cardamom bitters
  • Garnish: orange twist

Lapsang Suochong Infused Vodka

  • 1 tsp loose leaf Lapsang souchong tea
  • 2 oz boiling water
  • 1 cup vodka

Honey Syrup

  • 1 cup honey
  • 1 cup boiling water


  1. Add all ingredients to a shaker and shake until well-chilled. Strain into a chilled Nick & Nora (or coupe) glass. Express the orange peel onto the surface of the drink, twist, and place on the edge of the glass.

Lapsang Souchong infused Vodka

  1. Steep 1 tsp of loose leaf Lapsang souchong tea in two ounces of water for 3 minutes. Drain the water and transfer the wet leaves to a glass or nonprorous, nonreactive container and add 1 cup of vodka.

  2. Steep the leaves in the vodka at room temperature for 7 minutes. Drain and discard the leaves. Strain into a clean jar. Store in a cool, dark place. The infused vodka will keep indefinitely.

Honey Syrup

  1. Combine honey and boiling water in a heatproof glass jar. Stir until honey is dissolved. Cool to room temperature before using. Honey syrup will keep refrigerated in an airtight container for 2 weeks.

Recipe Notes

Recipe adapted from: Mustipher, Shannon. "Lake at Night." p. 44. Tiki: Modern Tropical Cocktails. New York: Rizzoli, 2019.