If you’re making sushi, fried rice, or really any kind of Asian dish this weekend, here’s a cocktail that pairs surprisingly well with almost all of it.
The Oolong Old Fashioned.
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I first had something similar at a local dumplings restaurant, and the idea stuck with me. So of course, I had to go home and start experimenting. Different whiskies, different ratios, more tea, less tea, too sweet, not sweet enough...
After many trials and tweaks, I finally landed on the version I genuinely love.
If you’re a fan of a classic old fashioned, this is a variation that feels familiar but elevated. The oolong adds depth and subtle roasted notes, while the soft sweetness rounds everything out in a way that complements food instead of competing with it.
It does require a little bit of front-end prep, but trust me, it’s well worth it.
🤔Choosing Your Whisky
I personally prefer using Kikori Japanese Rice Whisky. It has a smooth, slightly delicate profile that works beautifully with the oolong.
Suntory Toki is another great option if that’s easier to find. Both give you a clean base that allows the tea infusion to shine without overpowering it.
🥃Oolong Old Fashioned Recipe
Ingredients
For the cocktail:
- 2.5 oz oolong-infused whisky (see below)
- 1 oz Disaronno Amaretto
- 0.25 oz honey syrup (adjust to taste)
- Dehydrated lemon or orange for garnish (a fresh peel works as well)
Step 1: Infuse the Whisky
Ingredients
- 1 bottle (750 ml) Kikori Japanese Rice Whisky
- 3 oolong tea bags (I use Yamamotoyama Organic Oolong)
Instructions
- Transfer the entire bottle of whisky into a large sealable container (a large mason jar works well).
- Add the three tea bags, ensuring they are fully submerged.
- Seal and refrigerate for 5–6 hours.
- Remove and discard the tea bags.
- Transfer it back into the whisky bottle (optional).
That’s it. You now have oolong-infused whisky ready to go. And don’t be surprised if that bottle disappears faster than you expected.😅
Step 2: Make the Honey Syrup
Ingredients
- Equal parts honey and water
Instructions
- Combine honey and water in a small saucepan.
- Heat over low heat, stirring gently until fully dissolved.
- Allow to cool completely.
- Transfer to an airtight container and refrigerate.
Simple, but essential. The honey syrup adds a softer sweetness than simple syrup and complements the tea perfectly.
Step 3: Make the Cocktail
- Add 2.5 oz oolong-infused whisky, 1 oz Disaronno, and 0.25 oz honey syrup to a mixing glass.
- Add a few ice cubes.
- Stir until well chilled.
- Strain over a large ice cube in a rocks (old fashioned) glass.
- Garnish with a dehydrated lemon or orange slice, or express a fresh peel over the top.
🍣Why It Works So Well with Asian Food
This cocktail pairs incredibly well with sushi, dumplings, grilled meats, fried rice… honestly, I haven’t come across an Asian dish yet that it doesn’t complement.
The subtle sweetness helps soften the heat in spicy dishes, while the oolong brings a balanced depth with a gentle roasted note that plays beautifully with umami-rich flavors. It supports the meal rather than competing with it.
It’s one of those rare drinks that just works.
Sushi night? Perfect.
Spicy noodles? Even better.
Those “clean out the fridge” leftovers you’re calling fusion? It can handle that too.
And the best part is, it’s smooth and balanced enough to enjoy completely on its own, whether that’s as a pre-dinner sip or your wind-down after the meal.
If you give it a try, you’ll see why we’ve been hooked lately. And as always, please drink responsibly. Kanpai!
❓Common Questions
Yes. While I personally prefer Kikori Japanese Rice Whisky for its smooth, light, and slightly delicate profile, Suntory Toki works very well too.
In general, look for a lighter, balanced whisky rather than something overly smoky or heavily peated. You want the oolong to add depth and subtle roasted notes without competing with an aggressive base spirit.
If you only have bourbon on hand, that will work. Just expect a slightly richer, sweeter finish.
You can, but I don’t recommend rushing it too much.
The 5–6 hour cold infusion in the refrigerator gives you a clean, balanced tea flavor without bitterness.
If you’re short on time, start checking it at around 3–4 hours and taste as you go. Once it has a noticeable roasted tea aroma and flavor, remove the tea bags.
Once strained, the oolong-infused whisky will last just as long as regular whisky, as long as it’s stored in a cool, dark place. I personally keep mine in the refrigerator. The flavor profile may shift slightly over time (a few months or so), although I can’t say for sure since our bottle never seems to last that long 😄
The honey syrup should be stored in the refrigerator and is best used within 2–3 weeks.
The Oolong Old Fashioned
EQUIPMENT
- 1 Rocks glass old fashioned glass
- 1 Barspoon
- 1 Large air tight glass jar for infusing
- 1 Funnel
- 1 Small sauce pan
INGREDIENTS
For the Cocktail
- 2½ ounces Whisky Kikori Japanese Rice Whisky
- 1 ounce Disaronno Amaretto
- ¼ ounce Honey syrup adjust to taste
- 1 Lemon or orange garnish (optional)
Infusing
- 1 bottle Kikori Japanese Rice Whisky 750ml
- 3 packets Oolong tea bags Yamamotoyama Organic Oolong
Honey Syrup
- 1 part Honey
- 1 part Water
INSTRUCTIONS
Infusing
- Transfer an entire bottle (750ml) of Kikori into a large sealable container (I use a large mason jar)
- Add three packets of oolong tea bags (Yamamotoyama Organic Oolong) and close the lid. Make sure the bags are fully submerged.
- Keep in refrigerator for 5-6hrs.
- Take out the tea bags and discard.
Honey Syrup
- Add equal parts honey and water in a small saucepan and heat over low heat.
- Stir until the honey is fully dissolved.
- Allow to cool and transfer into an airtight container. Keep refrigerated.
Making the Cocktail
- Add oolong infused whisky, Disaronno, and honey syrup into a mixing glass.
- Add a few ice cubes and stir with barspoon until chilled.
- Strain over large ice cube in a rocks (old fashioned) glass.
- Garnish with lemon
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