Barrel Aged Old Fashioned Recipe

Stir and chill

Add the 2 oz barrel-aged bourbon & rye blend, 0.25 oz simple syrup, 3 dashes Angostura bitters and 1 dash orange bitters into a mixing glass filled with plenty of ice.

Mix

Stir briskly but smoothly for 20–30 seconds (about 30–40 revolutions) until the mixture is well chilled and slightly diluted (cocktail should feel cold on the outside of the glass).

Prepare glass

Place a single large ice cube or sphere into an old fashioned glass.

Strain

Strain the chilled cocktail from the mixing glass over the large ice cube in the old fashioned glass.

Optional smoke finish

If using a quick smoke finish, nest a small metal or heatproof dish on the glass, place the smoked wood chips on it, ignite briefly and capture smoke under a cocktail cloche or inverted mixing glass for 10–20 seconds, then release so smoke settles over the drink. (Alternatively, torch a chip and extinguish before covering.)

Garnish

Express the oils of the orange peel over the drink by holding the peel skin-side down about 2–3 inches above the glass and giving it a firm fold. Rub the rim with the peel and drop it into the cocktail. Optionally add a Luxardo/brandied cherry on a pick.

Serve immediately and enjoy slowly. For an extra layer, float 0.25 oz barrel-aged whiskey on top before garnishing.

To batch multiply the recipe for service, maintain the ratio: 8 parts whiskey blend : 1 part simple syrup : bitters (approx. 12 dashes Angostura and 4 dashes orange bitters per 8 servings). Keep chilled and stir/bottle. Add fresh ice and garnish when serving.

Simple syrup: combine equal parts granulated sugar and hot water (by volume), stir until dissolved, cool, and refrigerate up to 2 weeks.