Old Fashione+d
We need to spice things up around here. I’m talking cinnamon, nutmeg and a dash of all spice. I’m talking an at-home infusion driven by simple syrup that’s going to turn your Old Fashioned into something new. An infusion that will fill your house with the smell of the season paired with a drink that will leave your guests wanting more and more. A real cup of holiday cheer!
Tis’ the season of spice. And while I was sipping my Old Fashioned the other day, I thought it would be fun to turn it up a notch. A simple syrup infusion designed to punctuate the holiday spices we’ve all become accustomed to. Bourbon, spiced simple, lots of ice and Peychaud bitters. For anyone out there that loves a classic Sazerac, Peychaud is the driving force behind that balanced taste. I figured a different bitter would be a fun addition to the party as well.
So, off I went to the liquor cabinet. And by cabinet, I mean locker. There’s a lot going on in there. Bulleit was calling my name. A sweet bourbon that will only need a dash of sugar to make things pop! The less sweet the better in my book. Just enough to balance the taste. That makes Bulleit an easy fit, indeed.
Next the infusion. A light simple syrup: 4 parts water, 1 part sugar. I tossed in some cinnamon sticks, nutmeg and all spice – brought it all to a boil, put it in an air tight container and let it sit for a few days. Day 3, we were ready to crank.
The combination was all I had hoped for. A long lingering holiday flair, with a bursting bourbon up front. Perfect for a chilly winter’s night by the fire and perfect for the many parties we’ll all be facing over the next coming weeks!
Old Fashione+d
2 parts Bourbon
1 part infused simple*
2 dashes Peychaud bitters
Orange Twist
Build over ice, stir for 15 seconds and drink more than one. ;)
Simple Infusion:
4 cups water
1 cup Sugar
4 cinnamon sticks
4 balls of all spice
4 whole cloves
Bring ingredients to a boil. Allow to settle back to room temperature. Store in an air tight container for 24 hours. The more days the better! Save this recipe – we’ll use it for our sangria soon. Cheers!
