The Old Fashioned is such a simple but fulfilling cocktail. A sugar cube muddled with bitters, plenty of your favorite bourbon or rye (or both), slowly adding bourbon and ice to your mixing vessel while stirring was the drink of choice for many a cocktailian in the late 1800’s, early 1900’s. The drink fell out of favor as the Nobel Experiment hit then saw a bit of resurgence in the 1950’s, most notably by those slick dressed ad guys at Sterling, Cooper, Draper, Pryce. By the 1970’s, the drink had become a caricature of itself all gussied up with a muddled fruit salad orange, cherry and pineapple with a splash of soda. Thankfully, all things go full circle and the wondrous Old Fashioned is back in form. Whiskey, sugar, bitters, and maybe, just maybe, a hint of something else so long as the essence of the drink remains intact.

Here is a bit of a different play on the Old Fashioned that combines the spiciness of the rye and herbal quality of the Bénédictine with Dale DeGroff’s lovely pimento bitters, Sumptuous Syrups of Vermont’s delightful Blackberry syrup, and our AZBL Figgy Pudding bitters. The add-ons just providing a hint of depth and complexity while letting the rye and the bitters shine.

  • 2.5oz Templeton rye
  • 0.25oz Bénédictine
  • 1 barspoon of rich syrup (2:1 sugar to water)
  • 1 barspoon of blackberry syrup
  • 1 dash of Dale’s pimento bitters
  • 2 dashes of AZBL Figgy Pudding bitters

Combine, add ice, stir, strain into rocks glass with a couple of ice cubes

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