Gold Fashioned Recipe

Brew tea

Brew a strong black tea (use 1.5–2x the usual tea leaves/bag) and allow it to cool to room temperature. Chill if time allows. Measure out 3/4 cup cooled tea for each cocktail.

Gather and chill glassware if desired (an old-fashioned or rocks glass). Have a muddler or spoon, jigger/measuring spoons, and a strainer on hand.

Muddle sugar, cherry and orange

Place the sugar cube (or 1 tsp granulated sugar), 2 maraschino cherries (reserve one cherry for garnish), and a wide strip of orange peel into the bottom of the glass. Add the 1/2 tablespoon NA bitters over the sugar and fruit. Using a muddler or the back of a spoon, gently muddle until the sugar is mostly dissolved and the cherries and orange release their juices and oils — about 10–15 firm presses. Avoid pulverizing the peel to reduce bitterness; press to release oils.

If the mixture is too dry, add a splash (about 1 tablespoon) of the cooled black tea to help dissolve the sugar and integrate the flavors.

Add tea and ice

Pour the remaining cooled black tea (to reach ~3/4 cup total) into the glass over the muddled fruit and sugar. Add large ice cubes to fill the glass about three-quarters full (about 4–6 large cubes). Stir gently for 10–15 seconds to chill and slightly dilute the mix.

Top with soda

Top the drink with 1/2 cup chilled Sprite (or lemon-lime soda). If you prefer a drier, less sweet finish, use 1/4 cup Sprite and top with club soda to taste. Gently stir once to combine — do not over-stir to preserve carbonation.

Express an orange twist over the drink by holding the peel between thumb and forefinger over the glass and quickly bending it to spray oils onto the surface, then rub the peel around the rim and drop it in.

Skewer a maraschino cherry (the reserved one) and place it as garnish. Serve immediately with a short stirring spoon or straw.