This twist on a classic Old Fashioned gets an appealing smoky note from the ice cube made with Lapsang Souchong, a Chinese black tea whose leaves are dried over burning pinewood for a rich, bold and earthy flavour with subtle bonfire notes.

INDREDIENTS:

2 oz Canadian Club 12 Year Old Whisky

0.5 oz honey liqueur (such as Drambuie)

3 dashes aromatic bitters (such as Angostura)

1 large Lapsang Souchong ice cube (see note)

Garnish: cocktail cherry and orange zest

METHOD: 

Combine whisky, liqueur and bitters in a mixing glass with ice, then stir to chill and slightly dilute. Add Lapsang Souchong ice cube to a rocks glass, then strain prepared cocktail over ice. Garnish with cocktail cherries and orange zest. Serves 1.

Note: To make the Lapsang Souchong ice cube, place 2 Tbsp of Lapsang Souchong tea leaves in a teapot or similar vessel and pour 2.5 cups of just-boiled water over them. Steep 3 to 5 minutes, until it reaches your desired strength, then strain into ice cube moulds. Place in freezer until frozen solid, 3 to 4 hours. Transfer cubes or whole tray into freezer Ziplock bag until ready to use.

—by Matthew Benevoli