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A foamed sour built on strong lapsang souchong — the tea's campfire smoke does the work a peated whisky would, with lemon, syrup, and aquafaba for body.

Ingredients

• Strong Lapsang Souchong Tea2 ounces
• Fresh Lemon Juice¾ ounce
• Simple Syrup½ ounce
• Aquafaba¾ ounce
• Aromatic Bitters (alcohol-free)2 dashes

Directions

Dry-shake strong lapsang tea, lemon juice, simple syrup, and aquafaba. Add ice and shake again. Double-strain into a chilled coupe and dash bitters across the foam.

Notes

Cooled, concentrated lapsang is the backbone; aquafaba (chickpea brine) builds the foam exactly like egg white and keeps it vegan. Smoke and structure, no distillate.