Liu Bao Old Fashioned
A deep, earthy twist on the Old Fashioned using Liu Bao-infused whiskey—with a smooth alcohol-free version built on the dark tea, date, and bitters.
Liu Bao's woody, earthy, betel-nut depth makes it a natural match for dark spirits, and an Old Fashioned is the perfect vehicle. Infusing whiskey or bourbon with the tea adds a layer of savory, almost forest-floor complexity that plays beautifully against the spirit's caramel and oak.
The infusion is quick and forgiving. Because Liu Bao is so smooth and low in tannin, steeping it in whiskey for a couple of hours adds plenty of character without turning the spirit bitter, leaving you with a richer, more contemplative base.
From there it is a classic build: the tea-infused whiskey, a little rich sugar or date syrup, and a few dashes of aromatic bitters, stirred over ice and expressed with orange peel. The result is an Old Fashioned with extra earthy depth and a long, mellow finish.
For a non-alcoholic version, build a mocktail from strong, cooled Liu Bao tea, a spoon of date or demerara syrup, and a few dashes of non-alcoholic aromatic bitters, stirred over a large ice cube and garnished with orange peel. You get the same brooding, woody complexity and ritual without any alcohol—a sophisticated nightcap for everyone.
Ingredients
- 60 ml whiskey or bourbon
- 1 tbsp Liu Bao tea leaves (for infusing the whiskey)
- 1 tsp date syrup or rich demerara syrup
- 2–3 dashes aromatic bitters
- Large ice cube
- Orange peel to garnish
How to make it
- 1Infuse the whiskey: add the Liu Bao leaves to the whiskey in a sealed jar and let steep 2 hours, then strain out the leaves.
- 2Add the tea-infused whiskey, date syrup, and bitters to a mixing glass with ice.
- 3Stir well for 20–30 seconds until cold and slightly diluted.
- 4Strain over a large ice cube in a rocks glass.
- 5Express the orange peel over the surface, drop it in, and serve. For a mocktail, replace the whiskey with 90 ml strong cooled Liu Bao tea and use non-alcoholic bitters.
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