This recipe was first published as part of our feature on minimalist drinks.
The Savoy, London, serves this smoke-backed whisky cooler with a caper to cleanse the palate.
40ml Monkey Shoulder
25ml Cocchi Barolo Chinato
10ml Salted lapsang souchong tea
Stir the ingredients over ice, then strain over block ice in a highball and top with soda. Garnish with a large caper.