Shui Xian Roasted Oolong Old Fashioned
A roasted-oolong twist on the Old Fashioned, where Wuyi Shui Xian-infused whisky meets honey and orange—plus a non-alcoholic version for an alcohol-free evening.
Wuyi Shui Xian's roasted, woody depth is a natural match for the warm, oaky character of whisky, making it a brilliant base for a tea-infused Old Fashioned. Infusing the spirit with the oolong layers in orchid aroma and toasted sweetness that play beautifully against the barrel notes.
The infusion is quick and forgiving: steep the leaves in the whisky for about an hour, tasting as you go. Shui Xian's smoothness means it rarely turns harsh, but you want just enough to bring its roasted character forward without muddying the spirit.
A bar spoon of honey syrup replaces the usual sugar, echoing the tea's caramel sweetness, while a few dashes of orange bitters and a wide orange twist tie everything together. Stirred over a large ice cube, it's a slow-sipping, deeply aromatic drink.
For a non-alcoholic mocktail, skip the whisky entirely: brew a strong, slightly cooled cup of Shui Xian, stir in honey syrup and a couple of dashes of orange bitters (or a splash of fresh orange juice), and serve over a large ice cube with an orange twist. You get all the roasted, woody, citrus-kissed complexity of the cocktail with none of the alcohol—perfect for an alcohol-free evening that still feels special.
Ingredients
- 60 ml whisky (bourbon or a lightly peated Scotch)
- 1 tbsp Wuyi Shui Xian oolong leaves (for infusing)
- 1 bar spoon honey syrup (1:1 honey and warm water)
- 2–3 dashes orange bitters
- Large ice cube
- Wide orange twist, for garnish
- For the mocktail: 90 ml strong brewed Shui Xian, cooled
How to make it
- 1Infuse the whisky: add the Shui Xian leaves to the whisky in a sealed jar and steep about 1 hour, tasting until roasted and aromatic. Strain out the leaves.
- 2Add the infused whisky, honey syrup, and orange bitters to a mixing glass with ice.
- 3Stir gently for 20–30 seconds until well chilled and slightly diluted.
- 4Strain over a large ice cube in a rocks glass and express an orange twist over the top.
- 5For the mocktail: stir 90 ml cooled strong Shui Xian with the honey syrup and orange bitters, then serve over a large ice cube with an orange twist.
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