Old Smoked Fashioned Recipe

Combine sugar and water in a small saucepan over medium heat. Stir until the sugar is fully dissolved and the mixture reaches a gentle simmer.

Add Lapsang Souchong tea leaves (or the contents of one black tea bag) to the simmering sugar syrup. Reduce heat to low and steep for 3 minutes to infuse a smoky tea aroma and flavor. Do not boil vigorously.

Remove the pan from heat. Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container to remove the tea leaves. If using, stir in smoked sea salt until dissolved for an extra smoky note.

Cool the syrup to room temperature, then refrigerate uncovered until fully chilled. Syrup can be stored in the refrigerator in a sealed container for up to 2 weeks.

Measure out 1/4 oz (or 3/4 tsp) of the smoked syrup per cocktail when ready to build the drink.

Chill an Old Fashioned (rocks) glass by filling it with ice and setting it aside while you prepare the drink.

In a mixing glass or shaker, combine 2 oz rye or bourbon, 1/4 oz smoked simple syrup, 3 dashes Angostura bitters and 1 dash orange bitters.

Fill the mixing glass with ice and stir the mixture gently for 20–30 seconds (about 15–20 full stirs) until well chilled and slightly diluted.

Discard the ice from the chilled serving glass and place a large ice cube or sphere into it.

Strain the stirred cocktail from the mixing glass into the serving glass over the large ice cube.

Express the oils of an orange peel over the drink by holding the peel skin-side down over the glass and giving it a firm squeeze so the oils spray onto the surface. Rub the peel around the rim and drop it into the glass as garnish.

Optionally, for extra smoke aroma: briefly (2–4 seconds) smoke the glass with a handheld smoker or a smoldering wood chip and cover the glass to trap smoke before pouring the cocktail. If doing this, pour cocktail into the smoked glass and proceed with orange peel garnish.

Serve immediately and enjoy.