Pu-erh Old Fashioned Recipe

By
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated May 30, 2019
Pu-erh Old Fashioned
Autumn Giles

This drink offers all of the well-loved elements of an Old Fashioned plus the depth and earthiness of a Pu-erh tea infused bourbon.

There's no need to choose your best bourbon here, but it needs to be one that you can enjoy neat. I love Four Roses Yellow Label for this sort of drink.

Recipe Details

Pu-erh Old Fashioned Recipe

Active 5 mins
Total 2 hrs 5 mins
Serves 1 serving

Ingredients

For the Pu-erh Infused Bourbon:

  • 1 cup (8 ounces) bourbon

  • 2 tablespoons loose leaf Pu-erh tea

For the Pu-erh Old Fashioned:

  • 1/2 teaspoon sugar

  • 3 dashes Angostura bitters

  • A few drops water

  • 2 ounces Pu-erh infused Bourbon

  • Garnish: Lemon twist (optional)

Directions

  1. For the Pu-erh Infused Bourbon: Combine tea and bourbon in a jar and cover the jar. Let steep at room temperature for 2 hours. Strain tea leaves and discard. Store infused bourbon in a sealed jar.

  2. For the Pu-erh Old Fashioned: Put sugar in an old fashioned glass then add bitters. Add just enough water to saturate sugar and muddle mixture until sugar is dissolved. If you don't have a muddler, use the end of a wooden spoon handle. Add bourbon and top with ice. Stir 10 seconds to chill and combine; garnish with lemon twist if desired.

This Recipe Appears In

Nutrition Facts (per serving)
14Calories
0gFat
3gCarbs
0gProtein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories14
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 0mg0%
Total Carbohydrate 3g1%
Dietary Fiber 0g1%
Total Sugars 2g
Protein 0g
Vitamin C 3mg13%
Calcium 3mg0%
Iron 0mg0%
Potassium 3mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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