An oolong-infused bourbon adds refreshing astringency to an otherwise dense autumnal classic. J.T. Copper's Leaves of Red syrup brings a cardamom-incense quality to the glass, while Cocchi's Storico adds a backdrop of spice.
- Combine the oolong-infused bourbon, J.T. Copper syrup, vermouth, oloroso, lemon juice, and egg in a shaker without ice. Dry shake for 30 seconds.
- Add ice to the shaker and shake for another 30 seconds. Double strain into a Nick and Nora glass and grate a little nutmeg over the top.
For the oolong-infused bourbon: Combine 2 oz bourbon with 1 tsp oolong tea in a mason jar. Seal and allow to steep for at least an hour. Strain, discarding the leaves.