Ceylon Infused Old Fashioned

You may or may not be surprised but I infused my fav ceylon with my fav, bourbon! I then made an old fashioned because I needed a fancy drink that day! 


Let me back up, the idea had always intrigued me but I was given the extra push by my friend Lu Ann from The Tea Cup Of Life who infused oolong into her wine! I saw it and thought how cool it was but how I didn't have wine nor did I really like wine. I decided that the obvious choice was bourbon and that why not infuse my everyday tea with it, ceylon! 

Something important to note, aromas are so important when drinking and the fact that my ceylon tea has bergamot oil in it, is a game changer!

I wanted to wake up the tea leaves before infusing the bourbon so I ran warm (not hot) water over them. You should be able to see just like with another black tea especially, some of the warm liquid showing color of the leaves. If the water is coming out of your strainer clear, turn up the heat of the water a little bit. 

For comparison from left to right: Brewed ceylon, non infused bourbon, Ceylon infused bourbon

For comparison from left to right: Brewed ceylon, non infused bourbon, Ceylon infused bourbon

Next I simply put about a tablespoon of the leaves into the pot and covered it with bourbon. For a drink like Bourbon, I didn't use a lot of alcohol because it's not like wine where you can fill your glass to the top and drink it. I simply poured enough bourbon to cover the leaves. This also proves for a very strong infusion so if you want it less potent, decrease the amount of tea leaves. 

I left the leaves and bourbon to mingle all night and in the morning when I took a small sip, BAM ceylon flavored bourbon. I think that they two flavors paired well with each other and that's why it's so successful. I also think a puer would be ideal for a darker liquor like bourbon. 



I had this strong infused bourbon and thought that it was perfect for an old fashioned. Throw some bitters and brown sugar in a glass then add the infusion! I decided to garnish it with a date because the normal orange rind would interfere with the flavors. Taking nibbles of the date between sips was also delicious! 


Ceylon Leaf Cookies


Ok, ok.. I know that's not a word but I retrieved a print from Lily & Val! Valerie is an incredible artist and hand draws these images with chalk on a chalk board then digitizes them. I was so excited to get this in the mail. 

Today was really gloomy and this print got here just in time. Life is what you bake it is probably going to be my new life motto!

I decided to take a basic earl grey cookie recipe and use ceylon tea instead.


  • 2 tablespoons grated orange zest
  • 2 cups flour
  • 2 sticks unsalted butter
  • 1/2 confectioner's sugar
  • 1 teaspoon sea salt
  • 2 tablespoons crushed ceylon leaves (or tea of your choice)
  1. Zest the orange! 
  2. Crush the tea leaves!
  3. Cream butter with sugar and add orange zest
  4. Mix dry ingredients together
  5. Gradually add dry ingredients to butter mixture
  6. Cut the dough in half and roll into logs on parchment paper 
  7. Wrap parchment paper around logs and place in freezer until the logs are firm
  8. Cut the logs into slices and place on baking sheet lined with parchment paper
  9. Bake for 13 -15 minutes or until edges are golden brown

Review: Delicious and buttery. The orange zest is a subtle but great addition to the taste. 

Regrets: I didn't crush the tea leaves as much as I should have