Smokey Whiskey Cloud

This Smokey Whiskey Cloud is a tantalizing cocktail that offers a smoky and frothy twist on the traditional Whiskey Sour. With the addition of lapsang souchong tea, this cocktail delivers a unique and intriguing flavor profile. The combination of Tincup whiskey, lemon juice, and the sweetness of cinnamon bark syrup creates a perfectly balanced and delightful sensory experience. The frothy texture from the egg white adds a velvety touch, making this cocktail a luxurious treat for the taste buds.

Smokey Whiskey Cloud

A tantalizing and frothy twist on the traditional Whiskey Sour with lapsang souchong tea.

4.92 from 84 votes
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Prep Time 5 mins
Total Time 5 mins

Ingredients

  • 2 ounces Tincup whiskey
  • 3/4 ounce lemon juice
  • 1/2 ounce cinnamon bark syrup
  • 1/4 ounce lapsang souchong tea syrup
  • 1 egg white

Instructions

  1. Combine Tincup whiskey, lemon juice, cinnamon bark syrup, lapsang souchong tea syrup, and egg white in a shaker.
  2. Dry-shake the mixture vigorously without ice.
  3. Add ice to the shaker and shake until well-chilled.
  4. Double-strain the cocktail into a coupe or Nick & Nora glass.