Prepare a concentrated lapsang souchong tea infusion ahead: steep 1 teaspoon of lapsang souchong leaves in 60 ml (2 fl oz) of just-boiled water for 5 minutes, then strain. Use 0.25 oz of that concentrate for this cocktail. Chill before using.

Add 2 oz blended Scotch, 0.75 oz sweet vermouth, 0.5 oz amaro, 0.25 oz lapsang infusion, 0.25 oz orange liqueur, and 0.25 tsp caper brine into a mixing glass.

Modifiers & Finish

Add 2 dashes Angostura bitters and 1 dash orange bitters into the mixing glass. If you prefer slightly sweeter balance, add 0.125 oz (1/8 oz) simple syrup; otherwise omit.

Fill the mixing glass with large ice cubes (about 3 pieces) and stir gently for 30–45 seconds until well chilled and slightly diluted (target dilution ~20-25 ml). Stirring slowly and consistently chills and integrates smoky and savory elements without over-aerating.

Strain the cocktail through a fine mesh or julep strainer into a chilled old-fashioned glass over one large clear ice cube (or fresh large ice).

Express the oils of an orange peel over the drink by holding peel skin-side down above the glass and giving it a firm twist. Rub the peel on the glass rim and drop it into the drink.

Skewer two capers on a small pick (or place them on the peel) and rest as a garnish on the ice. Serve immediately.