"64" Fashoned Recipe
Four Roses bourbon, demerara syrup, trifecta bitters, garnished with a Luxardo cherry and orange peel.
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Ingredients
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Cocktail
For demerara syrup (makes ~10 oz)
Method
For demerara syrup
- 1
Combine demerara sugar and hot water in a heatproof container. Stir until the sugar is completely dissolved. Let cool to room temperature, then transfer to a sealed bottle and refrigerate. Syrup will keep for 2–3 weeks.
Cocktail assembly
- 2
Prepare glass
Chill a rocks glass briefly by filling it with ice and water, or place it in the freezer for a few minutes. Discard the ice and water just before pouring.
- 3
Build and stir
In a mixing glass, add 2 oz Four Roses bourbon, 0.5 oz demerara syrup, and 3 dashes trifecta bitters. Fill the mixing glass with plenty of ice. Stir gently for 20–30 seconds (about 20–30 full turns) until well-chilled and properly diluted (the mixing glass should frost slightly).
- 4
Strain
Strain the chilled cocktail over one large ice cube in the prepared rocks glass.
- 5
Express and garnish
Hold the orange peel with the exterior skin facing down over the glass and give it a firm twist to express the oils across the surface of the drink, then rub the peel around the rim and drop it into the glass. Skewer a Luxardo cherry on a cocktail pick and rest it on the ice (or drop the cherry into the drink).
- 6
Serve immediately. Optionally, give an extra light rinse of bitters on top by adding one small dash to the surface for aroma.