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Ingredients
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Solera Bourbon Base
Sweetening & Aromatics
Finishing & Garnish
Method
Solera Bourbon Base
- 1
Measure spirits
Chill a rocks glass by filling it with ice or placing it in the freezer for a few minutes. In a mixing glass measure 2.5 oz bourbon and 0.5 oz solera/oloroso-finished spirit (if you don't have a dedicated solera-finished bourbon, use 0.5 oz quality oloroso sherry or a sherry-cask finished whisky).
- 2
Combine
Add the measured spirits to the mixing glass and prepare to incorporate sweetener and bitters.
Sweetening & Aromatics
- 3
Add sweetener and bitters
Add 0.25 oz demerara syrup, 2 dashes orange bitters and 1 dash Angostura bitters into the mixing glass with the spirits. The demerara adds a rounded molasses note that complements the French oak and oloroso influence.
- 4
Stir to chill and dilute
Fill the mixing glass with ice and stir gently for 20–30 seconds (about 30–40 full rotations) until the mixture is well chilled, slightly silky, and has achieved proper dilution (roughly 20–25% dilution by eye/feel). Stirring rather than shaking preserves clarity and texture.
Finishing & Garnish
- 5
Prepare glass
Discard the ice used to chill the glass. Place a single large old-fashioned ice cube into the chilled rocks glass.
- 6
Strain
Using a julep or hawthorne strainer, strain the stirred mixture from the mixing glass over the large ice cube in the rocks glass, pouring smoothly to avoid splashing.
- 7
Express and garnish
Take the orange peel and hold it about 3–4 inches above the drink. Gently express the oils by bending the peel outward so oils spray onto the surface; rub the peel around the rim, then drop it into the drink. Optionally garnish with a Luxardo or brandied cherry on a cocktail pick placed across the cube.
- 8
Serve
Serve immediately. The drink showcases French oak and oloroso notes: toasted oak, dried fruit, and baking spice balanced by the sweetness and bitters.