Hojicha Syrup Manhattan

Use Tracy Chang's secret weapon to craft a smoky version of the classic cocktail

Tracy Chang of Pagu in Boston is a big fan of roast, nutty hojicha tea leaves. Because hojicha isn't as herbaceous as other forms of tea and has that additional nuttiness, Chang says it pairs particularly well with whiskey. The deep, dark notes of toasted wood chips found in whiskey get pulled out by the syrup, making it a stellar syrup substitution in a classic Manhattan, which is warm and comforting no matter the season.

To learn more, read "Secret Weapon: Hojicha Syrup."

Recipe adapted from Tracy Chang, Pagu, Boston, MA

Hojicha Syrup Manhattan
5 from 44 ratings
Get the recipe for a classic Manhattan cocktail that uses hojicha tea syrup, courtesy of chef Tracy Chang from Pagu in Boston.
Prep Time
5
minutes
Cook Time
15
minutes
Servings
1
cocktail, plus 8 to 10 servings of syrup
Total time: 20 minutes
Ingredients
  • For the Hojicha Tea Syrup
  • 1 cup sugar
  • 7 ounces water
  • ¼ cup hojicha leaves
  • For the Manhattan Cocktail
  • 2 ounces rye
  • 1 ounce sweet vermouth
  • 2 dashes Angostura bitters
  • ½ ounce hojicha syrup
  • Ice
  • Mint, to garnish
  • Citrus peel, to garnish
Directions
  1. Make the syrup: In a small pot, combine the sugar and water over high heat. Whisk to dissolve the sugar. Add the tea leaves and simmer for 15 minutes. Strain and refrigerate the syrup.
  2. Make the cocktail: Add the rye, vermouth, bitters and syrup to a cocktail mixer, then add a handful of ice. Stir the cocktail for about 30 seconds. Strain and pour the cocktail into a chilled rocks glass full of ice. Serve with a sprig of mint and a citrus peel.
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