Russian Caravan Smoked Whisky Sour
A moody twist on the whisky sour—Russian Caravan-infused Scotch shaken with lemon, honey syrup, and egg white for a velvety, gently smoked cocktail.
The whisky sour is one of the great cocktail templates, and Russian Caravan is built for it. A blended Scotch—nothing too peaty—takes on the tea's gentle pine-smoke after a short infusion, becoming a spirit that tastes like it's been resting near a fireplace.
One hour is the right infusion time. Russian Caravan is more delicate than Lapsang; two hours would dominate the whisky, and forty-five minutes leaves it whispery. One hour gives you a perfumed Scotch with malt, smoke, and a soft tannin backbone.
Honey syrup replaces the usual simple syrup—just one part honey to one part hot water, stirred until smooth. The honey carries through the tea's gentle smoke into the cocktail and pairs naturally with the Scotch's grain sweetness. Egg white is optional but creates the silky cloud of foam that the drink is famous for.
For a mocktail version, build a strong cold-brew of Russian Caravan, shake it with lemon juice, honey syrup, and egg white, then strain into a coupe and top with a dash of Angostura on the foam. It's smoke and silk without the alcohol—genuinely sophisticated.
Ingredients
- 60 ml blended Scotch whisky (such as Famous Grouse)
- 2 Russian Caravan tea bags
- 25 ml fresh lemon juice
- 20 ml honey syrup (1:1 honey to hot water)
- 1 egg white (optional, for foam)
- 2 dashes Angostura bitters
- Lemon peel for garnish
- Ice cubes
How to make it
- 1Infuse Scotch: add tea bags to Scotch in a sealed jar for 1 hour. Remove bags and squeeze gently.
- 2Add infused Scotch, lemon juice, honey syrup, and egg white (if using) to a cocktail shaker. Dry shake (no ice) vigorously for 15 seconds to build foam.
- 3Add ice and shake again for 15 seconds until well chilled.
- 4Double-strain into a chilled coupe glass.
- 5Drop 2 dashes of Angostura bitters onto the foam in a line. Drag a toothpick through them to create a feathered pattern. Express a lemon peel over the top and discard.
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