Old-fashioned Recipe
With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur, this newly-fashioned old hat is light, strong and smooth. "High-class Bombay in a glass" so they say.
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Ingredients
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Cocktail Base
Bitters & Finish
Optional: coconut wash (if making coconut-washed bourbon at home)
Method
If you already have coconut‑washed bourbon
Build the cocktail
Add the coconut‑washed Woodford Reserve Bourbon (2 oz), Pedro Ximénez Sherry (0.5 oz) and Medjool‑date liqueur (0.5 oz) into a mixing glass or shaker filled with plenty of ice.
Add bitters
Add 2 dashes of Angostura bitters and 1 dash of orange bitters to the mixing glass.
Stir
Stir gently with a bar spoon for 20–30 seconds (about 20–30 turns) until the mixture is well chilled and slightly diluted.
Strain and serve
Strain the cocktail into a rocks glass over a single large ice cube.
Garnish
Express the orange peel over the glass (pinch to release oils), then rub the peel on the rim and drop it into the drink as garnish.
If making coconut‑washed bourbon at home (optional, makes ~8 oz)
Rest and separate
Let the mixture sit at room temperature for 8–12 hours (up to 24 hours) to allow coconut components to infuse and interact with the spirit. After resting, freeze the jar for several hours (or overnight) so coconut solids and water freeze and separate from the alcohol layer.
Decant and filter
Carefully decant the liquid alcohol layer from the jar, leaving the frozen coconut/water solids behind. Fine‑filter the decanted bourbon through a coffee filter or fine cheesecloth to remove any remaining particulates. The result is approximately 6–7 oz of coconut‑washed bourbon.
Adjust for cocktail
Measure 2 oz of the washed bourbon for the cocktail recipe above. Store remaining washed bourbon in a sealed bottle in the fridge for up to 2–3 weeks.