Smoked Skin

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Issue 46

The Food Issue

Make a meal to die for
Make wine crate cabinets
Learn to screen print

Smoked Skin

by Alex Day

Photos by Marty Baldwin

If you liked the Spiced Apple Toddy last issue, you’ll love the skin, a close relative to the Toddy, as far as drinks go. Skins are smooth, pure, and simple to make, and because they are served hot in a mug, they’ll make you feel warm and fuzzy all over. In this recipe, I’ve stayed true to a traditional skin in all ways but one—substituting smoky Lapsang Souchong tea for the hot water. It adds a touch of savory richness to the Macallan whiskey, sugar, and hint of citrus.

Brew the tea and add it with the other ingredients to a hot mug. Stir until sugar is dissolved. Add orange peel, stir lightly, and enjoy.

Check out the Apple Spiced Toddy recipe from December/January.