Oolong Old Fashioned Recipe

Brown the butter

In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring often, until the butter foams and the milk solids turn golden brown and smell nutty (about 3–5 minutes). Remove from heat immediately to avoid burning.

Make the syrup

While still warm, add the granulated sugar and water to the browned butter. Return to low heat and stir until the sugar fully dissolves and the mixture becomes a syrup (about 1–2 minutes). Remove from heat and let cool to room temperature. Strain through a fine mesh or cheesecloth to remove browned solids if you want a clearer syrup. Yield: about 0.75–1 oz; use 0.5 oz per cocktail.

Steep the loose-leaf oolong (or teabag) in 3 oz hot water (90–95°C / 194–203°F) for 3 minutes for a strong infusion. Strain or remove the tea bag and cool the concentrate to room temperature (or chill briefly). Measure 0.5 oz per cocktail.

Chill an old fashioned glass by filling it with ice or placing it in the freezer for a few minutes.

In a mixing glass, combine 1.5 oz Singleton (or blended Scotch), 0.5 oz Ron Santiago de Cuba (aged rum), 0.5 oz brown butter syrup, 0.5 oz oolong tea concentrate, 2 dashes Angostura bitters, and 1 dash orange bitters.

Add plenty of ice to the mixing glass and stir gently for about 20–30 seconds until well chilled and properly diluted (should register about 20–25% dilution by eye/sensory — aim for a silky texture).

Discard the ice from the chilled old fashioned glass and place a large clear ice cube in it.

Strain the stirred cocktail into the glass over the large ice cube.

Express the oils from an orange peel over the drink by holding the peel skin side down above the glass and giving it a firm squeeze; then run the peel around the rim and drop it into the drink as garnish.

Optional: For an added smoky / toasted note, briefly flame the expressed orange peel (hold a lit match or lighter near the oils as you squeeze) before dropping it in. Serve immediately.