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.
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.
The leftover infused Heering can be stored at room temperature for up to 1 month.