Rou Gui Roasted Old Fashioned
A warming, spice-forward Old Fashioned built on Rou Gui–infused whiskey, where the oolong's cassia and roast meet caramel sweetness and bitters — with a zero-proof version too.
Rou Gui's roasted, cinnamon-spiced depth is tailor-made for a stirred, spirit-forward cocktail. Infusing whiskey or bourbon with the oolong adds a layer of cassia spice, toasted grain, and mineral length that feels like it belongs in an Old Fashioned, complementing the caramel and oak of the base spirit.
Infusion time matters: about 90 minutes gives a fragrant, amber whiskey carrying Rou Gui's spice and roast without crossing into bitterness. Taste as you go and strain the moment it sings, since over-steeping can pull a harsher, tannic edge.
Build the drink simply so the tea shines: the infused whiskey, a small measure of rich demerara or maple syrup for caramel warmth, and a couple of dashes of aromatic bitters. Stirred over ice and expressed with orange oil, it is cozy, layered, and unmistakably autumnal.
For a non-alcoholic mocktail, skip the whiskey entirely. Instead, make a strong, slightly cooled Rou Gui brew (steep 2 tbsp leaves in 200 ml hot water for 4 minutes), then stir it with a teaspoon of maple syrup and a few dashes of non-alcoholic aromatic bitters over a large ice cube. Express an orange peel over the top. You get the same roasted, spiced, caramel-warm character — all the ritual and warmth, none of the alcohol.
Ingredients
- 60 ml whiskey or bourbon
- 1 tbsp Rou Gui oolong leaves (for infusing the whiskey)
- 1 tsp demerara or maple syrup
- 2 dashes aromatic bitters
- 1 large ice cube
- Orange peel, to express and garnish
- For the mocktail: 200 ml strong brewed Rou Gui, 1 tsp maple syrup, 2 dashes non-alcoholic aromatic bitters
How to make it
- 1Infuse the whiskey: combine 60 ml whiskey with 1 tbsp Rou Gui leaves in a sealed jar and let sit about 90 minutes, tasting toward the end. Strain out the leaves.
- 2Add the infused whiskey, syrup, and bitters to a mixing glass with ice. Stir 20–30 seconds until well chilled.
- 3Strain over a large ice cube in a rocks glass.
- 4Express an orange peel over the surface, then drop it in to garnish.
- 5Mocktail version: stir 200 ml cooled strong Rou Gui with 1 tsp maple syrup and 2 dashes non-alcoholic bitters over a large ice cube, then express an orange peel over the top.
Want to learn more about Wuyi Rou Gui? Visit its full profile.
Back to Wuyi Rou GuiYou might also like
Warm Rou Gui Spiced Comfort Brew
A cozy after-meal brew that leans into Rou Gui's natural cassia spice with a touch of fresh ginger and orange peel — warming, grounding, and gently focusing.
Cold-Brew Rou Gui with Honey and Orange
Cold-brewed Rou Gui turns smooth and softly sweet, with the cassia spice and roast mellowing into a refreshing iced oolong brightened by orange and honey.