At The Woodsman Tavern in Portland, Oregon, mixologist Evan Zimmerman infuses cherry liqueur with the smoked tea Lapsang souchong. The result? An excellent riff on an old-fashioned.
1 Lapsang souchong tea bag
6 ounces Heering Cherry Liqueur
1 1/2 ounces bourbon
1 dash of Angostura bitters
2 brandied cherries skewered on a pick, flaky sea salt and 1 lemon twist, for
How to Make It
In a glass, steep the tea bag in the Heering for 30 minutes. Press excess liquid from the tea bag and discard.
Fill a pint glass with ice. Add the bourbon, bitters and 1/2 ounce of the infused Heering; stir well. Strain into an ice-filled rocks glass. Dust the skewered cherries with salt. Garnish with the cherries and lemon twist.
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