Grand Old-fashioned Recipe

Chill glass and prepare large ice cube

If possible, chill the rocks glass briefly in the freezer or with cold water. Ensure you have a single large ice cube (Big Rock) ready and slightly rounded so it sits well in the glass.

Cut orange peel

Using a peeler or channel knife, cut a 1.5" x 1.5" piece of orange peel from the orange, avoiding too much pith. Hold the peel flat and check for oils by lightly rubbing or warming it between your fingers.

Add 2 oz Old Grand-Dad Bonded Bourbon, 0.25 oz agave nectar, and 3 dashes Angostura bitters into a mixing glass.

Fill the mixing glass with enough ice to chill properly (roughly to the top) and stir with a bar spoon for 20–30 seconds (about 20–30 full strokes) until the mixture is well chilled and slightly diluted. Aim for a silky, slightly viscous texture and a temperature around 10–12°C (50–54°F) if you have a thermometer.

Place the large ice cube into the chilled rocks glass.

Strain

Double-strain (use a Hawthorne or julep strainer) the stirred cocktail over the single large ice cube, pouring smoothly to preserve clarity.

Express orange oil

Hold the orange peel with the outside (zest) facing down over the glass about 3–4 inches above the surface. Firmly give the peel a quick squeeze to express the oils across the top of the cocktail, producing a bright citrus mist.

Wipe and drop peel

Optionally run the peel around the rim to add aroma, then either discard or drop the peel into the glass as a garnish.