Lapsang Maple Sour

I first heard about Lapsang Souchong when I was working at a tea room in Savannah during college. The chef used it in the chicken salad served at lunch, and that smoky flavor stuck with me for years. Here’s the thing: I’m allergic to tequila and mezcal (ugh. It sucks more than you know.), but I love smoky cocktails.

So I started experimenting with this tea and realized you can make way more than just smoky margaritas.

Whiskey and maple are already friends, but adding a splash of properly brewed Lapsang Souchong deepens the flavor. The lemon keeps everything bright instead of heavy, and if you add the optional egg white (personally, you should), you get that silky foam top that makes every sip spectacular (or at least fancy. Why does a foam top make me think the drink is fancier?).

Why This Works

The rich sweetness of maple syrup smooths out whiskey’s sharper edges without turning this into dessert.

Lapsang delivers that smoky depth without overwhelming everything else. You want people to taste it and wonder what makes this different, not feel like they’re drinking liquid smoke.

Lemon juice keeps the deeper flavors from getting too overwhelming. The classic sour structure prevents the drink from feeling heavy or one-note.

Optional egg white adds luxury. That frothy layer helps everything blend into one silky sip where the lemon doesn’t pop quite as hard.

Twist It Your Way

Add heat: A dash of ginger bitters brings warmth that ties in with the maple and smoke. It’s subtle but makes the whole drink feel more complex.

Make it a mocktail: Use non-alcoholic whiskey and bump up the maple syrup slightly for body. A splash of extra Lapsang also boosts depth without adding sweetness.

Sweeter: Add a touch more maple syrup or reach for try out a sweeter whiskey.

Brighter: Increase lemon juice to 1 oz for a sharper, snappier sour.

Home Bar Tips

Don’t skip the dry shake if you’re using egg white. This is what gives you that beautiful foam top. I promise it’s worth the extra step.

Shake hard. Sours depend on aeration. More shaking equals better texture, but don’t overshake so the whole drink gets watered down. It’s a fine (and annoying to achieve) balance.

Maple syrup thickness varies. If yours is very thick (especially if it’s been in the fridge), warm it slightly or shake longer so everything mixes in. You definitely don’t want maple globs at the bottom of the glass.

Taste and adjust. Different whiskeys behave differently with maple and tea, so tweak sweetness or lemon as needed. Start with my recipe, then make it yours.

Troubleshooting

Too smoky? Reduce the Lapsang to 0.25 oz or brew the tea slightly lighter next time.

Too sweet? Add more lemon or reduce maple syrup.

Too tart? Add more maple or use a milder, sweeter whiskey.

Texture is thin? Add the egg white, increase maple slightly, or shake longer.

Lapsang Maple Sour Recipe

Glass: Coupe
Optional: Egg white for a frothy top

Ingredients

• 2 oz whiskey
• 0.75 oz fresh lemon juice
• 0.5 oz Grade A Dark Amber maple syrup
• 0.5 oz strong brewed Lapsang Souchong (cooled)
• Egg white (optional)
• Garnish: Lemon twist or light dusting of maple sugar

Instructions

1. Add all ingredients (including egg white if using) to a cocktail shaker.
2. If using egg white, dry shake first (no ice) for about 15 seconds to build that foam.
3. Add ice and shake again until well chilled.
4. Strain into a chilled coupe glass.
5. Garnish with a lemon twist or a thin half-moon slice of lemon.

How to Brew Lapsang Souchong for Cocktails

Lapsang Souchong is naturally smoky, so brewing it right matters. Too strong and you’ll overpower the drink. Too weak and you’ll wonder why you bothered.

Use 1 tea bag (or 1 tsp loose leaf) per 4 oz hot water. Steep 4 to 5 minutes for concentrated flavor. Let it cool completely before adding to your cocktail. It keeps in the fridge for a couple of days, but fresh is always best.

More Whiskey and Maple Cocktails

• Maple Bourbon Smash – Another maple and whiskey combo that’s perfect for winter
• Pumpkin Patch Whiskey Fizz – Fall flavors with whiskey and real pumpkin butter
• Maple Cranberry Smash – Festive and fresh with maple syrup

For more tips on simple syrups or cocktail garnishes, check out the rest of the site. And if you want to hear me talk about cocktails (and a lot of other stuff), I’ve got a podcast called Twist Happy Hour.