recipe: maple bourbon old-fashioned
Bourbon whiskey has traditionally been a mysterious liquor to me—I’ve always gravitated to light, floral cocktails that are usually vodka-based. Let’s be real, when I’m at a gay bar the only thing I order is a “Tito’s and soda” and somehow I always ask for one with a bit more vocal fry than usual. It wasn’t until a recent group trip to Kentucky (shoutout to my friend Paige’s parents for hosting us) that I really learned anything about this rich, amber-hued spirit—and what better place to learn about bourbon than its birthplace?
After that Southern excursion, I came back home with a newfound appreciation for bourbon and swapped my Tito’s and soda with an Old Fashioned. This recipe is the result of experimenting with variations on an Old Fashioned, rewriting the rules to make something decidedly delicious.
joedujour
3 ounces bourbon
1-2 bar spoons of maple syrup
6 dashes Angostura bitters
1 slice of dried orange
makes one drink
Combine 3 ounces of bourbon whiskey, like Off Hours, and 6 dashes of Angostura bitters in a mixing glass over large cubed ice.
Add 1-2 bar spoons of dark maple syrup, like Woodinville Barrel-Aged Maple Syrup. This will help cut the sting of the whiskey and the spice of the Angostura bitters.
Stir for about 30 seconds so that the drink is properly diluted.
Strain over a rocks glass with large cubed ice.
Add a slice of dried orange as a garnish. You can buy dried orange at the store or create it on your own by slicing orange and baking it in the oven with a dusting of sugar at a very low temperature (~200°) for 2 to 2 ½ hours.
