This drink first appeared in our feature on Cocktail Families: Toddies.
This uses lapsang souchong tea to make a very smoky, dark toddy that’s the liquid equivalent of a cigar after a meal. The bourbon and maple syrup balance out some of the smoke, while the dash of lemon juice takes the edge off the tannins.
50ml Hot, strong lapsang souchong tea
40ml Islay whisky
10ml Maple syrup
2ml Lemon juice
If possible, warm the whiskies first. Add all the ingredients to a coffee glass and stir. Garnish with a lemon twist.