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Prepare the smoky maple syrup: In a small saucepan, combine the water and lapsang souchong tea. Heat gently until just simmering, then remove from heat and let steep for 5 minutes. Strain the tea into a clean bowl, discarding the tea leaves. Stir in the maple syrup until well combined. Let cool completely.

Chill your serving glasses. Add one large ice cube to each glass.

In a mixing glass, combine the bourbon, 1 tablespoon of the prepared smoky maple syrup, and 2 dashes of Angostura bitters.

Fill the mixing glass with ice and stir gently for about 30 seconds until well chilled.

Strain the mixture into the prepared serving glasses over the large ice cubes.

Express the oil from an orange peel over each drink by twisting it, then drop it into the glass as a garnish. Add a maraschino cherry to each glass.


Prepare the smoky maple syrup: In a small saucepan, combine the water and lapsang souchong tea. Heat gently until just simmering, then remove from heat and let steep for 5 minutes. Strain the tea into a clean bowl, discarding the tea leaves. Stir in the maple syrup until well combined. Let cool completely.

Chill your serving glasses. Add one large ice cube to each glass.

In a mixing glass, combine the bourbon, 1 tablespoon of the prepared smoky maple syrup, and 2 dashes of Angostura bitters.

Fill the mixing glass with ice and stir gently for about 30 seconds until well chilled.

Strain the mixture into the prepared serving glasses over the large ice cubes.

Express the oil from an orange peel over each drink by twisting it, then drop it into the glass as a garnish. Add a maraschino cherry to each glass.
