Smokey Tea Sours

This Smokey tea sours uses Lapsang Souchong, widely believed to be the first black tea produced in China. It originates from the Wuyi Mountains in Fujian Province:

Ingredients:

• No. 3 rosé vermouth
• Bourbon
• Lapsong Souchong tea bag
• Crystalised stem ginger
• Lemon
• Egg white

Method:

1. Measure a double shot (50ml) of bourbon and a single shot (25ml) of rosé vermouth into a cocktail shaker and drop in a Lapsong Souchong teabag.  Leave for 1 minute.
2. Squeeze the bag and remove.
3. Add 2 tsp. syrup from the crystalised stem ginger, juice of 1 lemon and egg white.
4. Dry shake for 15 seconds. Add ice and shake for 10 seconds.
5. Strain into tumbler. Garnish with stem ginger.