Fat & long orange zest twist
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
|5/6 fl oz||Applejack brandy Bottled-in-Bond (50% alc./vol)|
|5/6 fl oz||Rye whiskey 100 proof / 50% alc./vol.|
|1/4 fl oz||Demerara / dark Muscovado sugar syrup (2 sugar to 1 water)|
|2 dash||Orange Bitters by Angostura|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
To adhere to the original recipe, you should smash a sugar cube and then painstakingly stir this with bitters into a paste. Life is just too short to faff around, so instead, I've used pre-dissolved sugar (syrup). Depending on your personal tastes you may want to reduce this syrup to a mere 5ml or it up to 10ml. Syrup allows you to find your personal sweet spot and then consistently hit it. Once achieved, you've a delicious subtly cider-influenced Rye Old-Fashioned.
Adapted from a recipe created in 2007 by Richard Boccato and Michael McIlroy at Little Branch bar in New York City, USA. Originally built in the glass with a sugar cube and made with three American ingredients, hence the name: rye whisky, applejack and Regan's Orange Bitters.