Barrel Aged Rye Old Fashioned Recipe

Build and Stir

Place a mixing glass or shaker (without ice) on the scale or counter. Add 2 oz Journeyman Last Feather Rye, 0.25 oz Luxardo Cherry Liqueur, and 0.25 oz simple syrup into the mixing glass. Add 2 dashes of Angostura Orange Bitters.

Add Ice and Chill

Fill the mixing glass with large, fresh ice (enough to almost fill). Stir the mixture briskly but smoothly for 20–30 seconds (about 20–30 full strokes) until the outside of the mixing glass is cold and slightly frosted, and the liquid is well-chilled and slightly diluted.

Prepare Glass

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

Strain

Double-strain or fine-strain the stirred cocktail over the large ice cube in the old-fashioned glass to remove any small ice chips and ensure clarity.

Express Orange Oil

Take the orange peel, hold it over the drink skin-side down, and give it a firm squeeze to express the orange oils across the surface of the cocktail. Rub the peel briefly around the rim of the glass, then discard or drop the peel into the drink per preference.

Garnish

Float one Luxardo maraschino cherry on the surface (or skewer and rest on the cube). Serve immediately.

Optional Barrel-Aging Note

If you want a barrel-aged effect at home: combine the assembled cocktail (without ice or garnish) in a sealable glass vial or small oak chip container and rest for 24–72 hours, tasting periodically until desired rounding and wood character are achieved. Strain and serve as above. (Commercially barrel-aged versions will be smoother and slightly darker.)