Sticky Toffee Fashioned Recipe

Cook dates into caramel

Place pitted dates, granulated sugar, and water in a small saucepan over medium heat. Bring to a gentle simmer, stirring frequently, and cook 6–8 minutes until dates soften and sugar dissolves.

Remove from heat and let cool slightly (2–3 minutes). Transfer the mixture to a blender or food processor. Add heavy cream, sea salt, and vanilla extract. Blend until very smooth, about 30–45 seconds. If mixture is too thick, add up to 1–2 tablespoons warm water to reach a pumpable syrup consistency. Strain through a fine mesh sieve if desired for extra-smooth texture. Cool to room temperature before using; store in refrigerator up to 1 week.

Prepare butter-washed bourbon

In a small saucepan, melt the unsalted butter over low heat; do not brown. Remove from heat and add 4 oz Wild Turkey bourbon. Stir to combine and let sit at room temperature for 30 minutes to an hour to allow flavors to marry.

Place mixture in the freezer for 30–45 minutes until the butter solidifies on top. Strain the chilled bourbon through a fine mesh sieve lined with cheesecloth to remove the solidified butter. Reserve the clarified, butter-washed bourbon in a sealed container in the refrigerator for up to 1 week. Use 0.5 oz per cocktail as called for in the recipe.

Chill an old-fashioned glass by filling with ice or placing in the freezer for a few minutes. If using a toasted nut garnish, lightly toast a walnut or pecan half in a dry skillet over medium heat until fragrant, about 2–3 minutes; set aside to cool.

Add 2 oz Wild Turkey bourbon, 0.75 oz date caramel syrup, 0.5 oz butter-washed bourbon, and 2 dashes angostura bitters into a mixing glass.

Fill the mixing glass with large ice cubes and stir gently for 25–30 seconds until well chilled and slightly diluted (aim for about 20–25% dilution of the spirit volume).

Discard ice from the chilled old-fashioned glass. Strain the stirred cocktail into the glass over one large ice cube or a few fresh large cubes.

Express the oils of the orange peel over the surface of the drink by holding the peel with the exterior facing the cocktail and giving it a quick twist. Rub the peel around the rim and drop it into the drink. If using, perch the toasted nut on the rim as an accent.

Optionally, finish with a light dusting of finely grated nutmeg or a small flake of sea salt on top of the foam for contrast. Serve immediately.