SMOKING ROSEMARY OLD FASHIONED
41 Ocean, Santa Monica
2 oz. Bourbon or Rye
.5 oz. simple syrup (you can use a teaspoon of sugar, but the simple syrup works better since you are smoking this drink.)
2 good dashes of Angostura bitters.
1 orange peel
2 pieces of dried rosemary
Pour spirit over ice, add simple syrup and bitters. Squeeze orange twist into drink. Take rosemary and light it on fire, put it over the drink, but not in it. Cover with shaker for 10 seconds. The fire will go out immediately and the drink starts to infuse with smoke. Take tin off slowly and enjoy the gorgeous cloud of smoke over your drink. Take rosemary burnt sprig away. If you have an excess of rosemary left over on top, serve with small straw.
NEW FASHIONED COCKTAIL
The Ebbitt Room, Cape May, NJ
2 oz Bourbon
1 oz St. Germain
Splash of Ginger Ale
1 Orange Slice
4 each Amarena Cherries
Muddle orange, lemon and cherries in a mixing glass. Add bourbon and St. Germain. Roll and strain into a rocks glass. Top with a splash of ginger ale and garnish with orange and cherries.
BAKED APPLE OLD FASHIONED
The Breslin, New York City
1 oz Laird's Applejack
1 oz Overholt Rye
.75 oz spiced apple syrup (combine apple cider, nutmeg, cinnamon, and star anise with some demerara sugar)
2 dashes Angostura bitters
Stir all ingredients and strain over ice into a rocks glass. Garnish with grated nutmeg.
BACON OLD FASHIONED
Patterson House, Nashville
.25 oz. maple syrup
2 oz. bacon-infused 4 Roses Bourbon
7 dashes coffee pecan bitters
Combine all ingredients and stir.
ELDER FASHIONED BY PHIL WARD
Death &Company, New York
2 ounces Plymouth Gin
.5 ounce St. Germain
2 dashes house orange bitters (page 284)
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the grapefruit twist.
1.75 oz Elijah Craig 12 yrs old
.5 oz Coffee Beans infused Cynar
.25 oz Cacao Nib and Maple Syrup
.25 oz Letherbee Fernet
Coffee Beans infused Cynar:
Infuse .5 lb of coffee bean (La Colombe Corsica blend) with 1 liter of Cynar for 2 days at room temperature, then strain.
Maple Cocoa syrup:
Roast 250 grams of Cocoa Nibs in the pan. Add 1.5 liters of Maple Syrup with .5 liter of water.
Stir with ice and strain over a 2-inch ice ball.
COTTON CANDY OLD FASHION
barmini by Jose Andres, Washington, D.C.
2 oz rye
2 dashes of bitters
Plain, unflavored cotton candy (about a softball-size per cocktail)
Orange peel (for garnish)
Stir rye and bitters. Pour cocktail over cotton candy until all is melted. Garnish with oil from orange peel.
MEEMAW'S FIG JAM OLD FASHIONED
River Bar at Sea Island, GA
1 heaping bar spoon of Fig Jam
1 thinly sliced Orange wheel
2.5 oz Basil Hayden bourbon
2 dashes angostura bitters
In mixing glass muddle jam with orange, add bitters, bourbon and ice, and stir well to incorporate all ingredients. Strain into old fashioned glass, top with fresh ice and express and incorporate peel.
TEQUILA OLD FASHIONED
La Contenta, NYC
2 oz Tequila Añejo, preferably Rial Azul
2 barspoons or 1 quarter oz Agave Nectar
1 dash of Chocolate Bitters
4 dashes of Angostura Bitters
Oil from Orange Peel
Oil from Lemon Peel
Mix together into a mixing glass with ice; Stir and serve in a rocks glass. Garnish with orange peel.
GAME OF THRONES
Jockey Hollow Bar & Kitchen, Morristown, NJ
1 cedar plank
2 oz. Bulleit rye
1 bar spoon 2:1 Demerara syrup
3 dashes Angostura bitters
2 dashes orange bitters
Using a crème brûlée torch, blaze a cedar plank and cap the smoking spot with an old fashioned glass, infusing the glassware. In a separate mixing glass, stir the rye, syrup and both bitters with ice. Turn over the seasoned glass and strain the cocktail over a large ice cube. Garnish with a twist of orange.
SMOKED APPLE FASHIONED, CREATED BY CODY GOLDSTEIN
1 ounce Mezcal Joven
1 ounce Applejack Brandy
Splash of Honey
3 dashes Baked Apple Bitters
Green Apple Peel Twist
2 inch Ice Cube
In a mixing glass pour 1 ounce of Mezcal and 1 ounce of Applejack. Add a splash of honey and 3 dashes of Baked Apple bitters. Fill mixing glass to the top with ice and stir for 15 seconds. Strain out into a rocks glass with a large ice ball. Peel a 6 inch piece of green apple skin and garnish.
PLANKED SMOKED OLD FASHIONED
American Cut, NYC
.75 tsp Angostura bitters
1 tsp simple syrup
3 oz. Bulleit bourbon
Mix the bitters, simple syrup and bourbon in a glass; stir. Take a torch and burn a plank of maple wood for about 3 seconds. Place glass over the smoke for 5 seconds. Place one large ice cube in the glass and pour in the bitters, simple syrup and bourbon.
OLDIE BUT GOODIE, CREATED BY RAEL PETIT
WestHouse Hotel, NYC
2 oz Solbeso No. 1
1 tsp of Demerara sugar
4 dashes of 18.21 Black Currant and Cocoa Tincture bitters
Stir all ingredients in a mixing glass with ice for 30 seconds. Serve in a rock glass with ice and garnish with an orange twist and a brandied cherry.
FAR EAST TRILOGY, CREATED BY AARON MELENDEZ
Pistola, Los Angeles
1 oz. Chai Tea-infused Laird's Bonded Apple Brandy*
1 oz. Templeton Rye Whiskey
.25 oz. Grade B Organic Maple Syrup
2 Dashes Orange Bitters
2 Dashes Angostura Bitters
Cinnamon (for garnish)
Stir maple syrup and bitters in a double rocks glass
Stir in Apple Brandy & Rye
Add large format ice cube & stir until chilled
Garnish with grated cinnamon
*Directions for Chai Brandy
Pour bottle into Tupperware
Add 4 bags of your favorite chai tea
Infuse for 45 minutes – 1 hour
NEWLY FASHIONED BROTHER
Post 390, Boston
1 brown sugar candied orange wedge
1 Luxardo cherry
2 dashes angostura bitters
2 oz Old Monk Rum
Lightly muddle brown sugar candied orange wedge, luxardo cheery, dashes angostura bitters. Add Old Monk Rum. Add ice. Stir. Serve on the rocks in old fashioned glass.
THE NEW OLD FASHIONED
Thistle Hill Tavern, Brooklyn
2.5 oz. Bourbon
1.5 oz. Lairds Applejack
2 slices Lemon
4 dashes Maple bitters
Place the lemon slices and cherries into a sturdy rocks glass and muddle with the maple bitters. Add ice to the glass and add the bourbon and Lairds Applejack, toss gently back and forth with a shaker tin. Return to the shaker glass and serve.
HONEY BOURBON OLD FASHIONED
The Peninsula Grill, Charleston, SC
1 slice Orange
1 Maraschino Cherry
1 Sugar Cube
1.75 oz. Wild Turkey bourbon
.5 oz. Wild Turkey American Honey
1 Dash Angostura Bitters
Splash Club Soda
In an old fashioned glass, muddle orange and cherry with sugar and bitters. Mount with ice and add both Knob Creek and Southern Comfort. Finish with a splash of club soda.
2.5 oz vanilla-infused bourbon (such as Widow Jane)
3 dashes angostura bitters
2 dashes mole bitters
Splash of maple syrup
Combine ingredients and stir with ice.
HOUSE OLD FASHIONED
BDK San Francisco
1 oz H by Hine cognac
1 oz Evan Williams Black bourbon
Bar spoon demerara syrup (1:1 parts sugar in the raw to water)
2 dash angostura bitters
2 dash orange bitters
Stir ingredients together, and strain into a rocks glass over ice. Garnish with a lemon and orange twist.
APPLE JACK OLD FASHIONED
B&B Winepub, NYC
3 oz Black Dirt Apple Jack
1 tbsp Apple syrup
3 dashes of the barrel aged bitters
In a rocks glass add apple syrup, bitters and Apple Jack, then add ice and stir about 20 times. Garnish with a brandied cherry and orange twist
THE POLO BAR OLD FASHIONED
The Polo Bar, NYC
2.5 oz Jefferson's Bourbon
2 tbsp Demerara Syrup
1 lemon twist
1 orange twist
3 dashes Angostura Bitters
2 dashes Peychaud's Bitters
1 dash Wormwood Bitters
Mix ingredients together and garnish with orange and lemon twists.
ZACAPA SIGNATURE OLD FASHIONED
Created by Master Blender Lorena Vásquez and Mixologist Julio Cabrera of Miami's Regent Cocktail Club
1.5 oz Zacapa Rum 23
.25 oz Simple Syrup
1 dash Angostura Bitters
1 dash Chocolate Bitters
Dark Chocolate (to grate on top)
Combine rum, simple syrup, Angostura bitters and chocolate bitters into a double old fashioned glass and fill with ice. Stir gently. Express grapefruit peel over drink and discard. Grate dark chocolate over top.
QUINOA OLD FASHIONED
Refinery Hotel, NYC
2 oz Corsair Quinoa Whiskey
.5 oz Vermont Grade B Maple Syrup
2 dashes Angostura Bitters
Lightly muddle 3 raspberries in a cocktail shaker. Add whiskey, maple syrup, and bitters. Add ice. Shake and strain over ice. Garnish with raspberries.
American Food and Beverage, Fort Worth, TX
Buffalo Trace bourbon infused with dark baking chocolate, cocoa nib, ancho chile and Avoca coffee, Graham's Six Grape Port, Cynar Bitters, Fee Brother's Aztec Chocolate Bitters, barrel-aged for six weeks.
Infuse 1 cup of dark baking chocolate, ½ cup of cocoa nib, ½ ancho chile and 3 tablespoons of Avoca coffee into several bottles of Buffalo Trace bourbon. Steep for four days then strain. Add infused-bourbon with a bottle (750ml) of Graham's Six Grape Port, a bottle (750ml) of Cynar bitters and a bottle of Fee Brother's Aztec Chocolate Bitters. Barrel-age mixture for six weeks.
DOMINICAN OLD FASHIONED, CREATED BY KEVIN MARTIN
Eastern Standard, Boston
1.5 oz. Brugal Extra Dry
.5 oz. Santa Maria Al Monte
1 Barspoon St. Elizabeth's Allspice Dram
1 Barspoon sugar
2 Dashes Angostura Bitters
2 Dashes Peychaud's Bitters
In a mixing glass combine sugar, Angostura, Peychaud's with a splash (.25oz) of of soda water, stir to make a paste. Add rum, Santa Maria Al Monte and Dram with ice, stir until properly diluted and chilled. Strain cocktail into a chilled lowball over fresh ice, garnish with a long orange twist.
KENNESSEE OLD FASHIONED
The Moonlight Mile, Greenpoint, Brooklyn
2 oz High West Double Rye whiskey
.5 oz Homemade Sassafras Syrup
5 dashes Angostura Bitters
Combine all in a mixing glass with ice. Serve over ice with expressed orange zest on top and rim and with orange peel in drink.
THE SOUTHPAW, CREATED BY LAWRENCE LONG
The Whisper Restaurant and Lounge at The Grove, Los Angeles
4 dashes Ballpark Bitters*
1/4 oz Black tea Syrup**
1 large Ruby Red Grapefruit Peel (muddle the peel to express the oil)
2 oz 100 proof Rye Whiskey
Combine ingredients in a rocks glass. Add ice and stir for 10-12 seconds
*Ballpark Bitters are something Lawrence made for his brother, who was a left-handed pitcher in college. It's made with Roasted Peanuts, Toasted Sunflower Seeds, Tobacco and Untreated Leather. It smells like a day at the ballpark.
** Black Tea Syrup
Steep three bags of black tea in 2 cups boiling water for 10 minutes. Add 2 cups plain white sugar and stir until dissolved. Refrigerate before using.
BRANDY OLD FASHIONED
From Jeffrey Morganthaler
1 sugar cube or 1 tsp 2:1 simple syrup
2 dashes Angostura bitters
1 orange wedge
1 cherry, preferably Amarena or Maraska
2 oz brandy or cognac
In a chilled old fashioned glass, muddle the sugar, bitters, orange wedge and cherry into a thick paste, careful not to work the orange peel. Add brandy or cognac, stir, and fill glass with crushed ice and serve.
This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.