Husk Old Fashioned Recipe

Chill a rocks glass by filling it with ice and set aside.

In a mixing glass add Old Forester Rye (2 oz), Amaro Nardini (0.5 oz), Fino sherry (0.25 oz), demerara or dark sugar syrup (0.25 oz), 3 dashes chocolate bitters and 1 dash orange bitters.

Fill the mixing glass with large ice and stir vigorously for 20–30 seconds until properly chilled and slightly diluted (mixing glass should sweat and the liquid will become slightly viscous).

Discard ice from the chilled rocks glass and place one large clear ice cube into it.

Strain the stirred cocktail over the large ice cube into the prepared rocks glass.

Ember the sorghum and finish with chocolate

If using embered sorghum: put 1/2 tsp sorghum syrup on a metal spoon or small heatproof dish, light briefly with a lighter or kitchen torch to warm and char the surface slightly (it may smoke briefly) — this intensifies a roasted, smoky note. Immediately spoon the warmed/embered sorghum over the top of the cocktail in a thin ribbon. Alternatively, gently warm the sorghum without open flame and drizzle over the drink.

Chocolate garnish

Take the thin square of dark chocolate and hold it briefly above the glass so the chocolate aroma can mingle with the drink. Optionally lay the chocolate across the rim or rest it on the ice cube. The chocolate will slowly melt and release aroma.

Express the orange peel

Express the orange peel over the drink by holding the peel about 3–4 inches above the glass and giving it a firm squeeze to spray the oils over the surface; then run the peel around the rim and drop it into the drink as garnish.

Serve immediately and advise the drinker to sip slowly so the embered sorghum and chocolate notes evolve with the rye and amaro.

If you used an open flame to ember the sorghum, ensure it is fully extinguished and cool before discarding any residue or washing the spoon. Clean bar tools after use.