Serve in an Old-fashioned glass
2 oz | Bourbon whiskey |
1 bag | Lapsang Souchong tea (cold) |
1⁄4 oz | Maple syrup |
2 dash | Boker's bitters |
Lapsang souchong flavours and dry tannins are balanced by maple syrup and fortified with bourbon.
Created in 2011 by Craig Toone at Glovers Bar in 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]."
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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5 cl Ardbeg Ten
1 cl Lapsang-Souchong-Syrup
a few dashes "Sexy Bitters" (Klaus St. Rainers own brand, but any aromatic bitters should work well)
a little (about 1 centimeter) Sriracha Chili Sauce
Stir well and serve on the rocks