Smoked Fireball Sour
Winter might be done but these Spring nights still have a nip in the air and over the weekend we were met with some seriously chilly spring rain. Never one to shy away from weather, the trip went ahead, safe in the knowledge that we had the perfect fireside beverage to warm us up around the fire.
Slice of fresh ginger
50ml Fireball Cinnamon Whisky (or to taste)
25ml lemon juice
One swig of Maple syrup (you can use honey but we thought we would stick with a bit of a Canadian theme as we were using Fireball)
Angostura Bitters to taste
Charred Smoked Lemon to serve
Hot water from the billy
Throw the billy on the fire
Char some lemon slices, do this nice and slow so they get smokey and kind of caramelise it adds an incredible flavour to this sour hot toddy
Bung the ginger, lemon juice, maple syrup, whisky and bitters in your vessel of choice
Pour over desired amount of hot water or serve it neat for a cold whisky sour (Weather dependant)
Top with a couple of slices of smoky charred lemon to serve
Enjoy with mates and doggo side kick by the fire.