Hickory Mk2 Recipe

Smoke the water (stovetop or smoking gun)

Place the hickory wood chips in a small metal tin or on a sheet of foil. Using a smoking gun or a stovetop smoking method, produce smoke and capture it over a heatproof container holding the water (or direct smoke into a covered bowl of water). Aim for 2–4 minutes of steady smoke exposure so the water takes on a gentle hickory aroma. If you don't have a smoking device, briefly toast chips until fragrant, then steep in hot water off-heat for stronger scent.

Make syrup

Bring the smoked water to a simmer in a small saucepan. Add sugar and whisk until fully dissolved. Allow to simmer gently for 1 minute, then remove from heat and let cool. Strain through a fine mesh to remove any wood particles. Refrigerate in a sealed jar; yields ~6 oz and keeps 10–14 days.

Combine Lapsang Souchong tea leaves and vodka in a small glass jar. Seal and let steep at room temperature for 6–12 hours, tasting periodically until you reach a pronounced smoky-tea character (6 hours = light, 12 hours = strong). Strain through a fine mesh or coffee filter into a clean bottle. This tincture is concentrated—use sparingly. Keeps for months.

If using egg white, do a dry shake first: add bourbon, hickory-smoked simple syrup 1/2 oz (see notes below if you prefer 1/4–3/4 oz), lemon juice, Lapsang tincture, dry vermouth, bitters and the egg white to a shaker without ice. Dry-shake vigorously for 20 seconds to emulsify and create foam.

Add ice to the shaker (enough to fill it) and shake again vigorously for 15–20 seconds to chill and dilute (or 10–15 seconds if no egg white).

Strain the cocktail into a chilled rocks glass over one large ice cube. If you did not use egg white, fine strain through a fine mesh to remove any ice shards.

Express the lemon peel over the drink to release oils, then wipe the rim and drop the peel into the glass. Optionally, rim the glass lightly with smoked sea salt before pouring by moistening the rim with lemon and dipping into the salt.

Finish by misting one tiny drop of the Lapsang tincture over the foam or top of the drink for an aroma boost, or add 1–2 additional dashes of bitters on the foam for visual appeal.

Adjust sweetness and smoke: the recipe calls for 0.5 oz smoked simple syrup and 0.25 oz Lapsang tincture. If you prefer a smokier profile, increase the tincture to 0.5 oz and reduce dry vermouth by 0.25 oz. If you want a sweeter, gentler drink, use 0.25–0.5 oz syrup and keep tincture at 0.25 oz.

If you cannot or do not want to make smoked syrup or tincture, substitute 0.5 oz maple syrup plus 2 drops liquid smoke and 2 drops strong Lapsang tea (steeped and reduced) to approximate the flavor, but homemade components yield the best balance.