Serve inOld-fashioned glass
Photographed inUB Koto Old Fashioned 30cl
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||Straight rye whiskey (100 proof / 50% alc./vol.)|
|1/4 fl oz||Demerara/Muscovado/brown sugar syrup (2 sugar:1 water)|
|2 dash||Orange Bitters by Angostura|
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 2006 by Richard Boccato and Michael McIlroy at Milk & Honey in New York City. By the following year it was a staple at sibling bar Little Branch bar and American Trilogy continues to be a popular cocktail at Attaboy, the bar that occupies the former Milk & Honey site.
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.
- 1.5 standard drinks
- 36.7% alc./vol. (73.4° proof)
- 21.3 grams of pure alcohol
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