Garnish:
Lemon zest twist
How to make:
STIR bourbon, tea bag and four ice cubes in glass for 60 seconds. Remove tea bag, add maple syrup and bitters, and STIR some more. Add more ice and the rest of the bourbon. STIR lots more and add more ice.
| 2 fl oz | Bourbon whiskey |
| 1 bag | Cold Lapsang Souchong tea |
| 1⁄4 fl oz | Maple syrup |
| 2 dash | Boker's bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Lapsang souchong flavours and dry tannins are balanced by maple syrup and fortified with bourbon.
History:
Created in 2011 by Craig Toone at Glovers Bar, Merseyside, England who says of his drink, "Smoky" obviously refers to the distinctive tea flavour and the bastard refers to the bastardisation of the classic drink" [Old Fashioned].
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