Whiskey With a Twist

Chilston Park Hotel is fast gaining a reputation as the place to go for a classic cocktail with a contemporary twist. Here, the head mixologist shares a firm favourite for you to try at home.

Chilston Macallan Smoked Tea Sour

The smoked tea syrup is easy to make. We used Lapsang Souchong loose leaf tea – this is where the smokiness comes from. Brew the tea in hot water for 5 minutes. The syrup is made from one part tea to one part sugar (1:1). Heat and stir in a pan until the sugar is dissolved; be careful not to boil it.

Please allow adequate time for this to cool before making the cocktail.


  • 50ml Macallan 12 year old whisky
  • 25ml Freshly-squeezed lemon juice
  • 25ml Lapsang Souchong syrup (smoked tea)
  • 1 Egg white
  • Dusting of cinnamon and a sprig of mint to garnish


Fill your chosen glass with ice. We used a coupe glass, but you can use a martini glass or a tumbler if preferred.

Measure your ingredients one at a time rather than having them all measured out first. Adding the egg white last is best so it doesn’t sit with the acid from the citrus too long before you shake it.

Once all your ingredients are in the shaker, put the top half on and shake for at least 10 seconds. Note we haven’t put any ice in yet; this is the dry shake and will help with the frothy aeration of the drink.

Once you’ve shaken for at least 10 seconds, add the ice, which will chill the drink and also dilute it just slightly.

With the ice, give your shaker at least another 10 seconds of shaking.

Strain into your chosen glass.

Lightly dust with ground cinnamon and garnish with a sprig of mint.