Old-fashioned (peg) Recipe
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
For coconut-washing (makes ~12 oz washed bourbon; optional if you already have it)
If making Medjool-date liqueur from scratch (yields ~6 oz)
Method
Coconut-washing bourbon (optional; make 24–48 hours ahead)
- 1
Infuse
Combine 8 oz Woodford Reserve bourbon and 2 oz fresh unsweetened shredded coconut in an airtight jar. Seal and shake gently to distribute coconut.
- 2
Let rest at room temperature for 24 hours, shaking the jar twice daily. Taste after 24 hours; if desired coconut character is present, proceed. If lighter, let up to 48 hours.
- 3
Strain the bourbon through a fine mesh sieve lined with cheesecloth or coffee filter into a clean container to remove solids. Optionally chill the strained bourbon in the freezer for 1–2 hours; any residual coconut oils will solidify and can be skimmed off for a cleaner finish. Bottle and store refrigerated. Use 2 oz per cocktail.
Medjool-date liqueur (quick make; optional)
- 4
If using pre-made date liqueur, skip. To make a quick liqueur: slice 6 pitted Medjool dates and place in a jar with 0.25 cup hot water. Let sit 10 minutes to soften.
- 5
Add 3 oz neutral spirit (vodka) to the jar and stir. Let steep 1–2 hours at room temperature, shaking occasionally. Strain through a fine mesh and press solids to extract liquid. Add up to 0.5 oz simple syrup if you prefer sweeter, thicker liqueur. Refrigerate and use 0.5 oz per cocktail.
Build the Old-Fashioned (PEG)
- 6
Chill an Old-Fashioned glass (or rocks glass) by filling with ice and setting aside while you mix, or place in freezer for a few minutes.
- 7
In a mixing glass or small stirring vessel, add: 2 oz coconut-washed Woodford Reserve bourbon, 0.5 oz Pedro Ximénez sherry, 0.5 oz Medjool-date liqueur, 2 dashes Angostura bitters and 1 dash orange bitters.
- 8
Add plenty of ice to the mixing glass (large cube or several large cubes). Stir gently but thoroughly for 30–45 seconds (roughly 20–30 full turns) until the mix is well-chilled and slightly diluted — aim for about 20–25% dilution in total (this produces a smooth, silky texture).
- 9
Discard ice from chilled serving glass. Place a single large ice cube or sphere in the glass.
- 10
Strain the stirred cocktail over the large ice cube into the prepared serving glass using a julep strainer or fine mesh.
- 11
Express the oils of an orange peel over the drink by holding peel skin-side down, giving a quick pinch to release the zest oils across the surface. Optionally flame the peel: hold a lit match or small lighter over the peel and quickly squeeze the peel so a small burst of oil passes through the flame onto the drink; then rub the peel rim and drop into the glass as garnish.
- 12
Serve immediately. Sip slowly to appreciate the interplay of coconut-washed oak, raisiny PX sherry and rich date sweetness balanced by bitters.
