Old-fashioned Recipe
Coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur.
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.
Main Ingredients
Garnish
Method
Preparation
- 1
Coconut-Wash the Bourbon
In a small bowl, mix together the Woodford Reserve Bourbon and coconut flakes. Let it sit at room temperature for about 10 minutes to infuse the coconut flavor.
- 2
Strain the Bourbon
After the infusion period, strain the bourbon through a fine mesh sieve or cheesecloth to remove the coconut flakes. You should have a coconut-flavored bourbon ready for mixing.
Mixing the Cocktail
- 3
Combine Ingredients
In a mixing glass filled with ice, combine the coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry, and Medjool-date liqueur.
- 4
Stir
Stir the mixture gently for about 20-30 seconds until well chilled.
- 5
Strain into Glass
Using a strainer, pour the chilled mixture into a rocks glass filled with a large ice cube.
Garnishing the Cocktail
- 6
Add Bitters
Add two dashes of Angostura bitters on top of the cocktail.
- 7
Garnish with Orange Peel
Express the oils from the orange peel over the drink and drop it into the glass as garnish.
