Add all ingredients, besides the orange La Croix, in a cocktail shaker
Add ice and shake vigorously for 15-20 seconds
Strain over ice in a tall glass
Top with just a splash of orange La Croix and garnish with loose Lapsang Souchong tea leaves
In a sealable container, combine 750 ml. bottle of bourbon of your choosing (we used Bulleit) and 1/8 of a cup of Lapsang Souchong loose leaves. Seal and let it marinated for about an hour. After an hour, the bourbon will adopt a dark black-ish color and smoky aroma. Try your infusion and see if the bourbon is as smoky as you want it to be. The amount of the tea in the infusion will depend on your personal preference, the brand of tea you buy and the bourbon you're using for the infusion, so we suggest to start small and adjust from there. If you're ok with the taste and aroma, fine strain the leaves through a fine mesh strainer and voila, you got some smoked tea bourbon. If not, add another 1/8 of a cup and marinate for 30 more minutes.