The whiskey sour is a classic drink we come back to again and again. But on occasion, we like to switch up the tried and true recipe of whiskey, sugar, lemon and egg white. Here, we’re utilizing a Tincup Whiskey cocktail from Jim Kearns, barkeep at soon-to-open New York bar, The Happiest Hour. It complements Tincup’s spicy, high-rye profile with some cinnamon syrup and Lapsang souchong tea. This tea is traditionally smoked over wood fires for a distinctly smoky taste. Put it all together, and you’ve got a fine take on the whiskey sour.