Sharing Cocktails Recipe

Brew hojicha concentrate

Bring 120 ml water to just under a boil (about 90–95°C). Steep 2 tsp hojicha leaves for 2–3 minutes to extract toasted flavors without overbitterness. Strain through a fine mesh and set aside to cool to warm (not hot).

Make hojicha simple syrup

Combine 60 g sugar and 60 ml water in a small saucepan over medium heat. Stir until sugar dissolves. Remove from heat and stir in 30–45 ml of the brewed hojicha (reserve remaining brewed tea for thinning or other use). Allow syrup to cool, then strain into a clean container. This yields ~0.5 oz hojicha syrup per 60 g batch; adjust amounts as needed.

Prepare oolong tincture (if not using prepared tincture)

To make a quick oolong tincture: measure 1/2 cup (120 ml) high-proof neutral spirit and add 2 tsp high-quality oolong (ocha) leaves. Let steep for 1–4 hours at room temperature, tasting periodically until desired tea aroma is present (short steep for lighter, longer for stronger). Strain through coffee filter and store in small bottle. Use 6 ml per cocktail.

Build the cocktail

In a mixing glass add 2 oz blended whisky, 0.5 oz hojicha-infused simple syrup, 0.5 oz vanilla liqueur (or substitute combination), 6 ml oolong tincture and 2 dashes orange bitters. Fill with plenty of ice.

Stir and chill

Stir the mixture for 25–30 seconds with a bar spoon until well chilled and slightly diluted (aim for about 20–25% dilution). This integrates the whisky, tea tincture and syrups and softens the spirit edge.

Strain and serve

Place one large clear ice cube in a lowball (Old Fashioned) glass. Double-strain the cocktail over the ice to prevent leaf or sediment transfer. Lightly tap the orange peel over the glass to express oils, then rub the rim and drop the peel into the drink (or rest a dried citrus wheel on the rim).

For a subtle toasted note, spoon or gently sprinkle 1/4 tsp toasted sesame flake or a pinch of hojicha dust onto the top of the drink so it sits as a delicate float. This adds aroma and a visual echo of the roasted tea.

If sharing or presenting to a guest, finish with one light spritz of edible floral hydrosol (rose or blossom) above the drink to add a fleeting boozy floral top note. Do not over-spray — one spritz is enough.