Smoky Sour

Facebooktwittergoogle_plusredditpinterestlinkedinmail

If you like Whiskey Sour, you would enjoy this frothy and smoky version of it. Smoky Sour is a complicated cocktail to make but it’s well worth it.

 

 

 

 

 

Ingredients:

  • 2 ounce Bourbon or American Whiskey
  • 3/4 ounce lemon juice
  • 1/2 ounce cinnamon bark syrup
  • 1/4 ounce lapsang souchong tea syrup
  • 1 Egg white

How to prepare Smoky Sour cocktail:

Before mixing this drink, you need to prepare both syrups.  These two syrups takes a while to prepare.

Lapsang souchong tea syrup

Ingredients:

  • 1.5 tablespoons Double-strength Lapsang souchong tea (or 3 to 4 tea bags)
  • 1 pound Turbinado sugar
  • 2.25 cups Water

Pour everything into a saucepan and boil it up while continuously stirring until the sugar is dissolved. Lower heat and simmer for 2 minutes. Take out the saucepan and cover it up.  Let it sit for 2 or more hours. Strain into a container and keep refrigerated for 2 weeks.

Cinnamon bark syrup:

Ingredients:

  • .3 oz Cinnamon bark
  • 1 cup Turbinado sugar
  • 1 cup Water

Pour everything into a saucepan and boil it up while continuously stirring until the sugar is dissolved. Lower heat and simmer for 2 minutes. Take out the saucepan and cover it up.  Let it sit for 2 or more hours. Strain into a container and keep refrigerated for 2 weeks.

Once the syrups are prepared, you can pour all the ingredients into a shaker full of ice.  Shake for 10 seconds or more till the drink is frothy.  Strain it into a glass and serve.  Cheers.

Recipe by Jim Kearns

Facebooktwittergoogle_plusredditpinterestlinkedinmail