Hojicha Old Fashioned
Bourbon infused with roasted hojicha, stirred with demerara and orange bitters—a smoky, toasted twist on the old fashioned that drinks like autumn in a glass.
Hojicha's roasted, almost smoky character is a natural partner for aged spirits. Infusing bourbon with hojicha leaves layers caramel, toast, and oak together into something that tastes far more complex than the sum of its parts — a drink that feels purpose-built for a cold autumn evening.
The infusion is fast: 90 minutes at room temperature is plenty. Hojicha leaves release flavor quickly in alcohol, and going longer extracts a bitter ashy note that throws the balance off. Strain the moment the bourbon smells like a campfire kissed by caramel.
Demerara syrup is essential — refined white sugar is too clean. Demerara's molasses notes echo hojicha's roasted depth, while orange bitters add a citrus lift that keeps the cocktail from feeling heavy. An expressed orange peel on top seals the aromatic deal.
For a mocktail version, swap the bourbon for a cold-brewed hojicha concentrate (3 tbsp leaves in 200 ml cold water, 6 hours) mixed with a splash of non-alcoholic 'whiskey alternative' or strong cold-brew coffee. Build it the same way — demerara syrup, orange bitters, large ice cube, orange peel — and you get the same brooding, toasty drink without the alcohol.
Ingredients
- 60 ml bourbon whiskey
- 1 tbsp hojicha leaves
- 10 ml demerara syrup (2:1 demerara sugar to water)
- 2 dashes orange bitters
- 1 dash Angostura bitters
- 1 large clear ice cube
- 1 wide strip of orange peel
How to make it
- 1Infuse the bourbon: combine bourbon and hojicha leaves in a sealed jar. Let sit at room temperature for 90 minutes, swirling once at the halfway point.
- 2Strain the bourbon through a fine mesh sieve into a clean container. Press the leaves gently to extract — do not squeeze hard or it turns bitter.
- 3In a mixing glass with ice, combine the hojicha bourbon, demerara syrup, orange bitters, and Angostura bitters. Stir for 25–30 seconds until well chilled.
- 4Place the large clear ice cube in a chilled rocks glass and strain the cocktail over it.
- 5Express the orange peel over the surface by twisting it skin-side down, then run it around the rim and drop it into the glass. Serve immediately.
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