Emigration Old Fashioned Recipe

Make syrup

Combine demerara sugar and water in a small saucepan over medium heat. Stir constantly until sugar fully dissolves and the mixture is slightly reduced, about 3–5 minutes. Remove from heat and let cool to room temperature. Transfer to a clean bottle and refrigerate. Syrup keeps for 2–3 weeks.

Chill an old-fashioned or rocks glass by filling it with ice or placing it briefly in freezer while you prepare ingredients.

In a mixing glass add 0.5 oz demerara syrup, 3 dashes Angostura bitters and 1 dash orange bitters. Add the old fashioned cherry into the mixing glass (if you prefer less cherry sweetness, muddle gently once or simply drop it in without muddling). If you like a slightly more aromatic citrus note, express a little of the orange peel over the mixing glass before adding the peel to the glass later.

Add 2 oz bourbon and 0.5 oz rye whiskey to the mixing glass with the syrup-bitters-cherry mixture.

Fill the mixing glass with ice and stir with a bar spoon for 20–30 seconds (about 30–40 rotations) until well chilled and slightly diluted — the mixing glass should feel noticeably cold and a small amount of frost may form on the outside.

Discard the ice from the chilled serving glass. Place a single large ice cube into the glass.

Strain the stirred cocktail over the large ice cube using a Hawthorne or julep strainer into the prepared glass.

Take the orange peel and, holding it with the outside (peel side) facing down above the drink, give it a firm twist to express the oils over the surface of the cocktail. Rub the peel around the rim of the glass and drop it into the drink along with the cherry.

Optionally garnish with a second cherry on a pick or an additional expressed orange spiral. Serve immediately.