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Smokey Tea Sours

Smokey tea sours with rolled orange peel garnish and a small sparkler in the cut glass tumbler

smokey tea sours smokey tea sours smokey tea sours


This Smokey tea sours uses Lapsang Souchong, widely believed to be the first black tea produced in China. It originates from the Wuyi Mountains in Fujian Province:


  • No. 3 rosé vermouth
  • Bourbon
  • Lapsong Souchong tea bag
  • Crystalised stem ginger
  • Lemon
  • Egg white


  1. Measure a double shot (50ml) of bourbon and a single shot (25ml) of rosé vermouth into a cocktail shaker and drop in a Lapsong Souchong teabag.  Leave for 1 minute.
  2. Squeeze the bag and remove.
  3. Add 2 tsp. syrup from the crystalised stem ginger, juice of 1 lemon and egg white.
  4. Dry shake for 15 seconds. Add ice and shake for 10 seconds.
  5. Strain into tumbler. Garnish with stem ginger.



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