Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
Make demerara syrup (if not using pre-made)
Combine 2 parts demerara sugar and 1 part hot water (for example 1 cup sugar + 1/2 cup water) in a heatproof container and stir until fully dissolved. Let cool before using. Store refrigerated.
Chill an old-fashioned glass by placing it in the freezer for a few minutes or filling it with ice water while you prepare the cocktail.
Add bourbon, amaretto, tawny port and demerara syrup into a mixing glass or cocktail shaker filled with ice. Add the angostura bitters.
Stir the mixture for 20–30 seconds with a bar spoon until well chilled and slightly diluted (about 10–15 full turns). Stirring is preferred to preserve clarity and texture.
Discard the ice or water from the chilled old-fashioned glass. Place a large ice cube (or several large cubes) into the glass.
Express the oils from the orange peel over the drink by holding the peel skin-side down about 3–4 inches above the surface and giving it a sharp squeeze. Run the peel around the rim and drop it into the glass as garnish.
Serve immediately. Sip slowly to enjoy the warming, rounded flavors of bourbon, nutty amaretto and the fruit-forward depth of tawny port.