Bdtp Old Fashioned Recipe

Combine equal parts granulated sugar and water (3 oz each) in a small saucepan over medium heat.

Add 1 tsp Chinese five-spice blend and 1 whole star anise to the saucepan.

Gently heat, stirring until the sugar fully dissolves. Do not boil vigorously — keep at a low simmer for 4–5 minutes to allow the spices to infuse.

Remove from heat and let the syrup cool and steep for 30–45 minutes for a pronounced spice character.

Strain the syrup through a fine mesh strainer or cheesecloth into a clean bottle. Refrigerate; syrup will keep about 2 weeks.

In a small glass jar, combine 4 oz neutral spirit with 0.25 oz chopped unsweetened dark chocolate, 1 tbsp dried sour cherry, and 0.5 of a split vanilla bean (scrape seeds into jar and add pod).

Seal jar and store in a cool, dark place for 4–10 days, shaking once or twice daily to agitate flavors. Taste every 48 hours to monitor extraction—longer steep for more intense flavor.

Once the desired flavor is reached, strain through a fine mesh strainer lined with coffee filter or cheesecloth into a clean bottle. If more bitterness is desired, add 0.25 tsp gentian tincture or a few drops of concentrated bittering agent and mix.

Store small-batch bitters in amber dropper bottles. Use 2–4 dashes per Old Fashioned as needed.

Place a rocks glass in the freezer briefly to chill or fill it with ice while you prepare the cocktail to cool the glass; discard any chilling ice before building.

Add 1 large ice cube to the chilled rocks glass.

Measure and pour 2 oz Bulleit Rye over the ice.

Add 0.5 oz Chinese five-spice simple syrup to the rye.

Add 3 dashes of the chocolate & cherry bark vanilla bitters (or your prepared bitters). If using commercial chocolate/cherry/vanilla bitters, 2–4 dashes to taste.

Stir the cocktail with a bar spoon for 20–30 seconds (about 20–30 rotations) until well chilled and slightly diluted—aim for a light, glossy sheen and small condensation on the glass.

Express an orange peel over the surface of the drink by holding it with the outer peel facing down and giving a quick squeeze to release the oils, then rub the rim of the glass with the peel and drop it in as garnish.

Optionally garnish with a Luxardo or brandied cherry on a pick resting across the glass.

Serve immediately.