New Permit Room Old-fashioned Recipe

Prepare sugar syrup

If you don't have demerara syrup ready, combine 2 parts demerara sugar and 1 part water in a small saucepan. Warm gently, stirring until sugar dissolves. Cool completely before using. (Makes extra—store refrigerated up to 2 weeks.)

Place a mixing glass or cocktail shaker on the scale or measuring surface. Add the demerara syrup (0.5 oz), chocolate bitters (3 dashes), orange bitters (2 dashes) and the whole clove. The clove will impart a subtle spice note; if you prefer less spice, use half or omit.

Add the bourbon (2 oz) to the mixing glass. Fill the mixing glass with large ice and stir for 20–30 seconds until properly chilled and slightly diluted (aim for about 15–20% dilution). If using a shaker, stir rather than shake to preserve clarity and texture.

Place a large, chilled rocks glass on the counter with one large ice cube. Using a strainer, strain the stirred cocktail into the rocks glass over the single ice cube.

Add one small dash of Angostura bitters on top of the drink if you want an extra spice aroma — this is optional and should be done sparingly so it doesn't overpower the chocolate notes.

Express the orange peel over the drink: hold the wide strip of peel with the exterior facing down over the glass and give it a firm twist to release oils onto the surface. Run the peel's exterior briefly around the rim and then drop it into the drink.

Grate a small amount (about 1 tsp) of dark chocolate directly over the top of the cocktail to create a fine dusting that complements the chocolate bitters.

Skewer the Luxardo or brandied cherry and rest it on the rim or place it gently on the ice. Optionally, press the whole clove into the orange peel or rest it on the cherry for a decorative aromatic accent.

Serve immediately while cold. Encourage the drinker to nose the orange and chocolate aromatics before sipping to appreciate the layered flavors.