Add 10 g light caramel sauce (or a pinch of browned sugar) and stir until incorporated. Taste and adjust sweetness — syrup should be noticeably caramel-forward but not cloying. Cool to room temperature, then refrigerate in a sealed container. Use 0.25 oz per cocktail.

Syrup keeps refrigerated for up to 7 days.

Assembly

Chill glass

Place a coupe or rocks glass in the freezer or fill a rocks glass with ice water to chill while you build the cocktail.

In a mixing glass filled with plenty of ice, pour 2.0 oz XO French Oak Bourbon and 0.5 oz J'enwey smoked bourbon. The small amount of smoked bourbon layers smoke without overpowering the oak-forward XO bourbon.

Add 0.75 oz Carpano Antica sweet vermouth and 0.25 oz of the prepared caramel tea syrup.

Add 3 dashes Angostura bitters and 1 dash orange bitters (optional).

Stir the mixture with a bar spoon for 30–45 seconds (about 20–30 full rotations) until well chilled and properly diluted (approx. 20–25% dilution depending on ice and speed).

Discard ice water from the chilled glass (if used). Strain the stirred cocktail into the chilled coupe or a large old-fashioned glass over a large clear ice cube if preferred.

Express an orange peel over the surface of the cocktail by holding it with the exterior skin facing down and giving it a firm squeeze to release oils. Rub the peel around the glass rim, then drop the peel into the drink.

Garnish with a Luxardo or brandied cherry on a pick (optional). Serve immediately.