Smokey Whiskey Froth

This tantalizing cocktail is a smoky and frothy twist on the traditional Whiskey Sour. The addition of lapsang souchong tea syrup brings a unique and intriguing flavor to this cocktail. The combination of Tincup whiskey, lemon juice, cinnamon bark syrup, and the frothy texture from the egg white creates a delightful and complex drink that is sure to impress.

Smokey Whiskey Froth

A smoky and frothy twist on the traditional Whiskey Sour with Tincup whiskey, lemon juice, cinnamon bark syrup, lapsang souchong tea syrup, and egg white.

4.94 from 67 votes
Print Recipe Pin Recipe
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 the Tincup whiskey, lemon juice, cinnamon bark syrup, lapsang souchong tea syrup, and egg white in a shaker.
  2. Dry-shake the ingredients vigorously without ice.
  3. Add ice to the shaker and shake until well-chilled.
  4. Double-strain the mixture into a coupe or Nick & Nora glass.