Monarch Old Fashioned Recipe
Penelope "The Architect" bourbon, Angostura & homemade Herbes de Provence bitters, white Burgundy syrup "A terroir-driven expression of the classic cocktail with added French wine nuances and delicate herbal notes."
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Ingredients
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Cocktail
White Burgundy Syrup (makes ~6 oz)
Herbes de Provence Bitters (small batch, makes ~3 oz)
Method
Herbes de Provence Bitters (prepare at least 48 hours ahead)
Infusion
Lightly crush the black peppercorns and star anise in a mortar (or with the back of a spoon) to release oils. Combine the high‑proof spirit, dried Herbes de Provence, dried orange peel, crushed peppercorns, and star anise in a clean, airtight amber jar. Seal and shake, then let steep at room temperature for 48–72 hours, shaking once or twice daily.
Strain and finish
After infusion, strain the mixture through a fine mesh sieve lined with coffee filter or a double layer of cheesecloth to remove solids. Add the distilled water to dilute to approximately 40–50% ABV (adjust to taste). Rest for 24 hours, then taste and, if desired, filter again for clarity. Store in a small dropper bottle for dosing in cocktails.
White Burgundy Syrup (makes ~6 oz, prepare same day)
Combine the white Burgundy and granulated sugar in a small saucepan. Add the lemon peel strips. Warm gently over low heat, stirring until the sugar fully dissolves (do not boil). Once the sugar is dissolved and the mixture is slightly reduced (about 5–8 minutes), remove from heat and cool. Strain out the lemon peel and transfer syrup to a sealed container. Refrigerate; syrup will keep ~2 weeks.
Monarch Old Fashioned (single serving)
Chill an old fashioned glass by filling with ice or placing it in the freezer for a few minutes.
In a mixing glass, add 2 oz Penelope "The Architect" bourbon, 0.5 oz white Burgundy syrup, 2 dashes Angostura bitters, and 2 dashes Herbes de Provence bitters. Fill the mixing glass with large ice and stir gently for 20–30 seconds until well chilled and properly diluted (about 15–20% dilution by eye; targeting a silky texture and lowered proof).
Discard the ice from the chilled serving glass. Place a single large ice cube or sphere in the glass.
Strain the stirred cocktail over the large ice cube into the old fashioned glass.
Express an orange twist over the cocktail to release oils, rub it around the rim, then drop it into the drink. If using the flamed lemon peel, hold the peel skin‑side toward the surface, briefly flare a match or lighter to warm the peel, squeeze to release oils through the flame for a subtle caramelized citrus aroma, and discard or place atop the drink as desired.
Serve immediately and enjoy slowly to appreciate the layered wine-syrup sweetness and herbal bitters complexity.