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Smoky Whisky Sour

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How to Make a Smoky Whisky Sour cocktail  

Whisky Sour
Whisky Sour

As any long time reader of The Kitchen Magpie knows, I love a good cocktail. One of my very favourites is a Smoky Whisky Sour and I’ve had many versions of it from here to kingdom come. If you find me at an establishment that has a Smoky Whisky Sour, you can bet your bourbon bottles that I will try it.

Here’s the thing:  Smoky Whisky Sours sound fancy but are incredibly easy to make. All you need is a simple syrup – I always use honey for a depth of flavour- that you infuse with a smoky flavour. The best way to do this is to use Lapsang Souchong Tea.

How to Make a Whisky Sour

  • Fill a large cocktail shaker full of ice, then add in all of the ingredients.
  • Shake until the outside of the shaker is completely chilled (and thus so is the cocktail inside) then strain into two glasses. The egg white will rise to the top.

How to Make a Smoky Whisky Sour cocktail from @kitchenmagpie

How to Make Smoky Simple Syrup

Remember my Mint & Honey Simple Syrup? This is the exact same thing, except that you replace the mint with a smoked tea. The simple syrup literally smells like a campfire, it’s so smoky and puts a damper on the acidity of the juice perfectly. The honey gives it a unique taste and truth be told, the only simple syrup that we use at home for cocktails is a honey based one now, not white sugar. Isn’t it lovely? It tastes even better than it looks!

  • Combine the honey and water in a medium sized saucepan. Place the tea bag into the mixture (I remove the tag and just let it float)
  • Bring to a simmer; continue to simmer for 5 minutes, stirring gently once in a while.Remove from the heat.
  • Remove the tea bag then refrigerate until using.You want the syrup to be cold

How to Make a Smoky Whisky Sour cocktail from @kitchenmagpie

Happy cocktail creating everyone!

Love,

Karlynn

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Delicious smoky whisky sours and a how-to on making that smoked tea honey simple syrup that makes these drinks so fabulous! #whisky #sour #bourbon

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Smoky Whisky Sour

Delicious smoky whisky sours and a how-to on making that smoked tea honey simple syrup that makes these drinks so fabulous!

Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Course
Cocktail
Cuisine
American
Servings
2
Calories
719
Author
Karlynn Johnston

Ingredients

Smoky Honey Simple Syrup

  • 1/4 cup water
  • 1 cup Honey
  • 1 tea bag of Lapsang Souchong Tea

Smoky Whisky Sour Recipe

  • 3 ounces bourbon/whisky of your choice
  • 2 ounces of Smoky Honey Simple Syrup
  • 1 1/2 ounces of lemon juice
  • 2 ounces pasteurized egg whites

Instructions

To Make the Honey Simple Syrup

  1. Combine the honey and water in a medium sized saucepan. Place the tea bag into the mixture (I remove the tag and just let it float)
  2. Bring to a simmer; continue to simmer for 5 minutes, stirring gently once in a while.Remove from the heat.
  3. Remove the tea bag then refrigerate until using.
  4. Fill a large cocktail shaker full of ice, then add in all of the ingredients.
  5. Shake until the outside of the shaker is completely chilled (and thus so is the cocktail inside) then strain into two glasses. The egg white will rise to the top.
  6. Side note, I always use the pasteurized egg whites found in the coolers of grocery stores for food safety reasons

Recipe Notes

The nutrition is calculated using ALL of the honey syrup

Nutrition Information

Calories: 719kcal, Carbohydrates: 164g, Protein: 3g, Sodium: 57mg, Potassium: 156mg, Sugar: 163g, Vitamin C: 11%, Calcium: 1%, Iron: 4.6%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Mr. Kitchen Magpie

Hey everyone! I'm Mike (Mr. Kitchen Magpie). When I'm not sharing cocktail recipes here and on my Instagram (@mrkitchenmagpie), I'm enjoying a nice bottle of scotch in a vintage glass from my barware collection.

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  1. WS says

    Hi there, 

    the easiest way to make a “smoky” whisky sour, is use a peaty whisky such as “Ardbeg” or “Laphroaig”.

    In this way, you’ll feel the great quality of a whisky, rather than cover it.

    Cheers

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