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
10ml Mezcal
25ml Cocchi Barolo Chinato
10ml Salted lapsang souchong tea
Soda water

Stir the ingredients over ice, then strain over block ice in a highball and top with soda. Garnish with a large caper.