Russell's Bourbon Recipe

Make the syrup

Combine 2 cups demerara sugar and 1 cup hot water in a heatproof container. Stir until the sugar fully dissolves and the mixture is clearish and slightly amber. Let cool to room temperature, then store in a sealed bottle in the refrigerator. Yields approximately 8 fl oz of 2:1 syrup. (Makes enough for multiple cocktails.)

Place a mixing glass or an old fashioned glass on your work surface. Add 0.5 oz demerara syrup to the glass.

Add 3 dashes Angostura bitters and 1 dash orange bitters (optional) to the syrup. Stir gently with a bar spoon to marry the flavors for about 5–10 seconds.

Add 2 oz Russell's Reserve 10 Year Bourbon to the mixing glass.

Add a large ice cube (or several large cubes) to the glass. Stir the cocktail for 20–30 seconds until properly chilled and slightly diluted (aim for about 20–25% dilution by eye).

Strain into a rocks glass over a fresh large ice cube if you mixed in a separate mixing glass; if you mixed in the serving glass, simply leave the ice in.

Express the oils of one orange peel over the drink by holding the peel about 2–3 inches above the glass and giving it a firm squeeze to release the citrus oils. Rub the peel around the rim of the glass and drop it into the drink as a garnish.

Serve immediately. Tasting note: the 10-year Russell's Reserve will show rich caramel and baking spice that the demerara syrup enhances, while bitters add depth and balance.