Nagasaki Old Fashioned Recipe

Make syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and bring to a gentle simmer.

Add 2 tablespoons lapsang souchong leaves to the simmering sugar-water. Reduce heat to low and simmer gently for 5 minutes to infuse the smoky tea flavor.

Remove from heat and let the mixture steep for an additional 10 minutes to deepen the smoke aroma.

Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing on the leaves to extract liquid but leaving behind solids. Cool to room temperature.

Once cooled, transfer the syrup to a sealed container and refrigerate. Yields about 1 to 1 1/4 cups syrup. For cocktail use, measure out 1/4 oz per drink.

Place a clean mixing glass or short rocks glass on your work surface. Add 2 oz Toki Japanese Whisky.

Add 0.25 oz (1/4 ounce) of the tea smoked syrup and 2 dashes Angostura bitters to the whisky.

Add one large ice cube to a chilled rocks glass. In the mixing glass, stir the whisky, syrup, and bitters with ice (or use the rocks glass if you prefer) for about 20–30 seconds until well chilled and slightly diluted.

Strain the mixed spirit over the large ice cube in the chilled rocks glass.

Express the oils of one orange peel over the surface of the cocktail by holding the peel skin-side down over the drink and giving it a firm squeeze, then rub the peel around the glass rim and drop it in (or discard if you prefer).

Place one whole star anise on top of the ice or floating in the drink. Using a culinary torch, briefly torch the star anise until aromatic (a few seconds) — caution: keep flame moving and do not hold too close to glass. Alternatively, light the star anise on a spoon and extinguish quickly to release aroma.

Serve immediately while the torched star anise is aromatic. Advise guests to inhale aroma before sipping to appreciate the smoky tea and anise notes.