Garnish:
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 |
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AKA:
Rye Old-Fashioned
Review:
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.
History:
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.
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