This time – twisted twist. Chinese riff to a classic New York sour.

Bourbon been replaced by scotch and smokey lapsang souchong infusion, with, usual sugar, lemon and egg white. Everything is well shaked without ice, and then hard, with ice, as usual. And to top it off – dry red wine infused with sichuan pepper.

And there you have it – silky smooth, smokey sour with gentle wood and sweet spicy notes.

Recipe:

• 50 ml scotch whiskey and lapsang souchong infusion*
• 30 ml lemon juice
• 20 ml rich simple syrup
• 10 ml egg white
• 30 ml dry red wine sichuan pepper infusion*

All ingredients except wine infusion shake in shaker without ice, then add ice and shake well. Pour cocktail using cocktail strainer in tumbler glass over large block of ice and then gently top it of with red wine infusion.

Scotch whiskey and lapsang souchong infusion:

Add 2 tablespoons of tea to 1 liter of whiskey and let it infuse for at least 2 hours, then strain tea leaves off.

Red wine sichuan pepper infusion:

Muddle 2 teaspoons of sichuan peppercorns ruffly and add it to one bottle of dry red wine. Let it infuse for at least 24 hours, then strain it through coffee filter.