Maestro Dobel Añejo Old Fashioned Recipe

Make Demerara syrup (2:1)

Combine demerara sugar and water in a small saucepan (2 parts sugar to 1 part water). Warm gently over low heat, stirring until sugar fully dissolves. Do not boil. Remove from heat and cool to room temperature. Store in refrigerator up to 2 weeks.

Place a mixing glass or an Old Fashioned glass in front of you. Add the demerara syrup (or simple syrup) and 3 dashes of Angostura bitters plus 1 dash orange bitters (if using).

Add 2 oz Maestro Dobel Añejo Tequila to the mixing glass.

Fill the mixing glass with large ice cubes and stir gently for 20–30 seconds (about 15–20 full stirs) until the mixture is well chilled, slightly diluted, and properly integrated.

If you built the drink in a mixing glass, strain it over a single large clear ice cube into a chilled Old Fashioned (rocks) glass. If you built it directly in the glass, leave the large ice cube in place.

Express the orange peel: hold the peel with the outside facing down about 3–4 inches above the glass and give it a firm twist to release essential oils over the surface of the drink. Rub the peel around the glass rim, then drop it into the drink as garnish.

Optional: add 1 Luxardo or Amarena cherry on a pick and rest it on the ice or place into the glass.

Serve immediately. Sip slowly to enjoy the tequila's oak, vanilla, and agave notes balanced by the bitters and syrup.