Da Hong Pao Smoked Old Fashioned
Bourbon infused with Da Hong Pao, a dash of molasses bitters, and a flame-kissed orange peel—a smoky, roasted twist on the classic Old Fashioned.
Da Hong Pao's charcoal roast and mineral complexity make it a natural fit for dark spirits. Infusing bourbon with this oolong creates a base that's richer and more aromatic than any flavored whiskey you can buy.
The infusion time is critical—60 to 90 minutes gives you the tea's roasted depth and stone-fruit sweetness without extracting harsh tannins. The bourbon turns a beautiful deep amber, almost mahogany.
Molasses bitters (or Angostura if you can't find them) reinforce the dark, caramelized character. A single large ice cube is essential—it chills without diluting too quickly, letting the tea's complexity unfold sip by sip.
The flamed orange peel is the finishing touch. Hold a match to the peel and express the oils over the glass—the brief flash of citrus fire plays against the tea's charcoal notes like sparks over embers. This is a cocktail for savoring, not rushing.
Ingredients
- 60 ml bourbon
- 1 tbsp Da Hong Pao loose leaf tea
- 1 tsp demerara sugar or simple syrup
- 2 dashes molasses or Angostura bitters
- Large ice cube
- Orange peel for garnish
How to make it
- 1Infuse bourbon: add Da Hong Pao leaves to bourbon in a sealed jar for 60–90 minutes. Strain through a fine sieve.
- 2In a mixing glass, combine infused bourbon, demerara sugar, and bitters. Stir until sugar dissolves.
- 3Add ice to the mixing glass and stir for 30 seconds until well-chilled.
- 4Strain over a large ice cube in a rocks glass.
- 5Express an orange peel over the glass (flame it with a match for extra drama). Drop the peel into the drink.
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