New Permit Room Old-fashioned Recipe

Measure and Combine

In a stirring glass add 2 oz bourbon, 0.5 oz rye whiskey, and 0.5 oz demerara syrup.

Add Bitters

Add 3 dashes of chocolate bitters and 1 dash of Angostura bitters to the stirring glass.

Stir to Chill and Dilute

Fill the stirring glass with ice and stir briskly but smoothly for about 25–30 seconds (15–20 revolutions) until the liquid is well chilled and slightly diluted. The mixture should be cold to the touch and slightly viscous.

Prepare Serving Glass

Place a single large clear ice cube into an old-fashioned or rocks glass.

Strain

Double-strain the stirred cocktail over the large ice cube using a julep or hawthorne and fine strainer to avoid shards; pour gently to preserve clarity of the ice.

Express and Garnish

Take a piece of orange peel and hold it over the glass, skin side down. Firmly squeeze the peel to express the oils onto the surface of the drink, then rub the peel's rim around the glass and drop it into the cocktail as garnish.

Smoke the Glass (optional)

If you have a smoking cloche or handheld smoker, place the served cocktail (with ice and garnish removed) or an empty rocks glass under the cloche or hold the glass slightly tilted. Ignite a small pinch of apple or cherry wood chips and capture the smoke in the cloche or glass for 10–20 seconds, then invert the cocktail into the smoked glass (or cover the glass with cloche over the poured cocktail) and allow the smoke to sit for 20–30 seconds before revealing. Serve immediately. If you used chips directly, ensure safety and avoid ash falling into the drink.