Old Fashioned Recipe Index

“Banané Irie Old Fashioned”

By Fatima Butler
  • .25oz Toasted Sugar Syrup
  • .25oz Plantation OFTD
  • .25oz Tempus Fugit Crème de Banane
  • 1.5oz Plantation Xaymaca
  • 2 Dashes of Walnut Bitters. Stir over ice. Strain into rocks glass. 
  • Garnish: dehydrated banana chip, banana leaf; big rock/sphere

Toasted sugar syrup recipe

  • Toast sugar in oven, stirring every 30 minutes until sugar is browned (try to avoid crystallization). 1:1 sugar and water. 

“The Newfangled”

By AJ Delgra
  • 2 dashes of Fee Brothers West Indian Orange Bitters
  • 1oz Hendrick’s Midsummer Solstice
  • 1oz Amaro Montenegro 

Build in rocks glass. Add ice & stir slightly. Garnish with grapefruit peel 

“Sueños del Borinquen”

By Christina Mercado
  • 2 oz Don Q Gran Añejo
  • 0.5 oz banana-coconut sugar syrup
  • 3 dashes Chocolate Bitters
  • 3 sprays Cafe Bustello concentrate
  • 3 ice cubes of coconut water
  • Garnish: prepared chocolate plaque with coquitos, roasted coconut chips, and espresso sugar

Stir Don Q Gran Anejo, syrup, and bitters with 3 coconut water ice cubes until diluted. Spray glass with coffee concentrate. Strain cocktail over fresh ice cube into rocks glass. Garnish with prepared chocolate plaque!

“Grove & Garden Roll-Fashioned”

By Zach Sapato
  • 2 oz Dampfwerk Pear Brandy
  • .5oz Mastiha Simple Syrup
  • 1 dash lavender bitters
  • 1 dash rose water
  • Minnesota Ice Clear Cube
  • Glassware: Grandma's handwriting rocks glass

“Old Fashioned”

By Christina Basham

Take out + chill

  • 2oz Peanut Butter washed Middle West Spirits Dark Pumpernickel Rye
  • .25oz Brown sugar-ginger syrup
  • 2 dashes of Bar Keep Chinese bitters
  • 3 drops of Toasted Sesame Seed oil
  • Orange wheel

Combine whiskey, syrup, and bitters in a mixing glass. Stir with ice to chill and dilute. Strain into rocks glass with fresh ice. Use pipette to add three drops toasted sesame oil to surface. Garnish with dehydrated orange.

Directions for Peanut Butter washed Middle West Spirits Dark Pumpernickel Rye:

  • 1lb peanut butter (I used JIF because I’m classy)
  • 750ml whiskey
  • Casserole dish
  • Cheesecloth

Spread peanut butter across the bottom of dish. Pour whiskey on top of the peanut butter. Cover and let sit for 2 days. Strain with a cheese cloth until all the liquid is out. (THIS TAKES LONGER THAN YOU THINK.) Continue to filter until desired liquid presents. Pour it back into whiskey bottle for future use.

“Sticky’s Old Fashioned”

By Bridget Ramsey
  • 2 dashes of sesame oil
  • .25oz cinnamon syrup
  • .25oz Nardini Bassano Amaro
  • 2oz Fat washed Tuthilltown Hudson Manhattan Rye

Stir all ingredients, and serve in a rocks glass over a large rock. Garnish with orange and black sesame. 

“Chamomile Crusher”

By Jessica Pomerantz
  • 1.5oz Fino Sherry
  • 0.5oz Del Maguey Vida Mezcal
  • 0.25oz Chamomile Agave*
  • 3 Dashes Orange Bitters
  • Served down on a large flower rock

*2 parts agave syrup, 1 part chamomile tea, heated until blended

“Cold Drip Rum Refashioned”

By Chau Tran
  • 60ml Diplomatico Exclusiva
  • 1 bar spoon sugar
  • 2 dashes of Angostura bitters
  • 2 drops of Cherry bitters
  • Garnish: Spray of bitters and dehydrated orange

Method: Stir sugar and rum until sugar is dissolved. Use a cold drip filter, wet and add bitters and fill with ice. Place glass underneath drip and pour rum into filter. Wait patiently. Garnish and enjoy.

*To keep cold, cradle glass on a bed of ice.