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How to Make the Cutty Sark Smuggler’s Spice

Cutty Sark Smuggler's Spice

Cutty Sark Smuggler’s Spice

Prohibition era bootlegger Bill McCoy imported Cutty Sark whisky to the people of America. In case of a raid, his speakeasy patrons would keep things hush hush by sipping their hooch out of dainty teacups. 100 years on, we’re serving up mugs of our Smugglers Spice cocktail featuring Tea Leaf Co’s SMUGGLERS SPICE INDIAN CHAI. 
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Cocktails
Cuisine British
Servings 1
Calories 257 kcal


  • 50 ml Cutty Sark Whisky
  • 20 ml fresh lemon juice
  • 20 ml Tea Leaf Co. Smugglers Spice Chai syrup*
  • Small spoon of honey
  • Ginger beer
  • ½ a pear


  • In one half of the cocktail shaker muddle the pear with honey and lemon.
  • Add the whisky and ice and shake.
  • Strain over fresh ice into a mug.
  • Top with ginger beer and garnish with 2 pear slices. 


To make the syrup: Combine equal parts steeped chai tea and granulated sugar in a pan, and over heat stir until the sugar dissolves. Put in the fridge to chill. Keeps refrigerated for up to 1 month. 


Serving: 1gCalories: 257kcalCarbohydrates: 36gProtein: 0.4gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 18mgPotassium: 143mgFiber: 3gSugar: 30gVitamin A: 23IUVitamin C: 12mgCalcium: 13mgIron: 1mg
Keyword Cutty Sark whisky
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