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Smoky Old Bastard

Lapsang souchong flavours and dry tannins are balanced by maple syrup and fortified with bourbon
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G. M. Genovese’s Avatar G. M. Genovese
19th February at 10:31
No tea bag. Sloughed off about a bag's worth of loose tea in my hand for it. Quebec maple syrup. Wild Turkey 101 and Bitter Truth Bogart's bitters... Wow, does the loose tea impart a crazy dynamic flavor, even with my standard 5-10 sec "let's workshop this" stir. Served it up... Pretty mesmerizing result.
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Mike Taylor’s Avatar Mike Taylor
2nd November 2023 at 01:58
I’m confused by the recipe. It calls for a cold tea bag. Is it supposed to be a quantity of cold tea?
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Simon Difford’s Avatar Simon Difford
2nd November 2023 at 07:46
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.
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Moe Breadbaker’s Avatar Moe Breadbaker
4th April 2022 at 08:02
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
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chris wheeler’s Avatar chris wheeler
31st January 2022 at 11:32
Should this read: "STIR half of the bourbon" at the start? Later on it suggests adding the remaining bourbon but doesn't mention splitting it anywhere
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Simon Difford’s Avatar Simon Difford
31st January 2022 at 12:13
Thanks for letting me know Chris. Now corrected.
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