Salted Caramel Black Tea Old Fashioned
A caramel black tea-infused bourbon meets brown sugar and a touch of salt in this dessert-leaning twist on the classic Old Fashioned — with a non-alcoholic mocktail version included.
Caramel black tea is a natural partner for bourbon — both already carry notes of caramel, vanilla, and toasted sugar from oak aging, so infusing bourbon with the tea amplifies flavors that are already there rather than fighting them.
A short infusion is all you need: 45 minutes to an hour pulls out the tea's caramel aroma and a light tannic structure without making the bourbon taste like steeped tea leaves. Strain it well so the finished cocktail stays clear and smooth.
Brown sugar simple syrup and a couple of dashes of aromatic bitters round out the classic Old Fashioned structure, while a pinch of flaky salt on the finished drink (or a salted caramel rim) sharpens the caramel notes the same way salt does on a caramel candy.
For a non-alcoholic mocktail version, skip the bourbon infusion entirely: brew caramel black tea extra strong, chill it, and stir with the brown sugar syrup, bitters, and a large ice cube. Top with a splash of soda water for light effervescence and finish with the same salted caramel rim — you get the same dessert-like, slightly bitter-sweet balance without the alcohol.
Ingredients
- 60 ml bourbon
- 2 caramel black tea bags
- 10 ml brown sugar simple syrup
- 2 dashes aromatic bitters
- 1 large ice cube
- Flaky sea salt or salted caramel sauce, for the rim
- Orange peel, for garnish
How to make it
- 1Infuse the bourbon: add the tea bags to the bourbon in a sealed jar. Let steep for 45 minutes to 1 hour, then remove the bags, squeezing gently.
- 2Rim a rocks glass with a thin layer of salted caramel sauce or a pinch of flaky salt, if desired.
- 3Add the caramel-infused bourbon, brown sugar syrup, and bitters to a mixing glass with ice. Stir for 20–30 seconds until well chilled.
- 4Strain into the prepared rocks glass over a large ice cube.
- 5Express an orange peel over the drink to release its oils, then drop it in as garnish.
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