Simmer The Apple Cider: Fill a medium saucepan with apple cider, apple, cloves, cinnamon sticks, orange slices, and honey and bring to a boil over high heat. Reduce heat to a simmer, cover, and let the cinnamon and cloves infuse until desired strength, about 10 to 15 minutes.
Add The Smoked Tea And Serve: Remove cover, raise the heat, and bring back to a boil. Once it reaches a boil, stir in lapsang souchong tea, reduce heat to a simmer, and let steep to desired strength, about 4 to 6 minutes. Strain mixture, stir in alcohol, and ladle into cups or cool completely and store in an airtight container in the refrigerator. Serve hot.