• 30ml chilli and burnt orange syrup (see recipe)
  • 60ml Johnnie Walker Double Black
  • 60ml lapsang souchong tea, cooled
  • freshly squeezed orange juice, to top
  • ice
  • candied wheel, to garnish (optional)
  • 1½ cups sugar
  • 1/8 cup water
  • zest of 1 orange (remove white pith)
  • 1 red chilli, chopped
  • 1 cup orange juice

A whisky cocktail with a kick, this old-fashioned will turn up the heat in no time

  1. Combine all ingredients into an ice-filled cocktail shaker and strain into an ice-filled glass. Garnish with a candied orange wheel, if desired.
  2. Chilli and burnt orange syrup:
    In a medium saucepan, set over high heat, add the sugar and water. Stir the mixture until it turns an amber colour. Remove the pan from and add the chilli and orange zest. Stir for approximately 30 seconds.

  3. Return to a low heat, and then add the orange juice. The caramel will begin to seize, so stir continuously until it has melted and combined with the juice. Let cool.
  4. Strain into a jar, and keep refrigerated for up to 2 weeks (Tip: any leftover syrup can used to marinate chicken nibbles along with soy sauce and fresh ginger.)

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