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As per method, this recipe calls for ingredients to be stirred with a tea bag. As you say, usually cocktails use a volume of tea so our database only has options for hot or cold Lapsang Souchong tea.
A great drink in the same ballpark is the Dirty Old Bastard from Klaus St. Rainer of Die Goldene Bar in Munich.
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