Old Fashioned Recipe

Combine sugar and water in a small saucepan and bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.

Once the sugar has dissolved and the liquid is steaming (do not boil vigorously), remove from heat. Add the black tea bags and the orange zest to the hot syrup.

Let steep for 8–10 minutes, tasting after 8 minutes to ensure desired tea intensity and orange aroma.

Remove and discard the tea bags and strain out the orange zest through a fine mesh strainer. Transfer the syrup to a clean container, cool to room temperature, then refrigerate. Syrup keeps refrigerated for up to 2 weeks.

Prepare glass

Place a large clean rocks glass in the freezer for a few minutes or chill with ice and discard excess water so the glass is cold.

Add the large ice cube to the chilled rocks glass.

Measure and pour 2 oz Elijah Craig bourbon over the ice.

Add 1/2 oz (0.5 oz) of the prepared black tea & orange simple syrup to the glass.

Add 3 dashes of cherry bark vanilla bitters.

Stir

Using a bar spoon, stir the drink gently but thoroughly for 20–30 seconds (or about 20–30 spins) to chill and dilute to proper balance.

Express the orange peel over the drink: hold the peel with the outer (zested) side facing down over the glass and give it a sharp twist to release essential oils, then rub the rim with the peel and drop it into the drink as garnish.

Serve immediately.