Thai-style Old-fashioned Recipe

Prepare syrup

Trim outer woody layers from lemongrass, smash stalks with the back of a knife and cut into 1–2 inch pieces. Combine water and sugar in a small saucepan over medium heat and stir until sugar dissolves.

Add the smashed lemongrass pieces and lime zest (if using) to the syrup. Bring just to a gentle simmer, then reduce heat and simmer for 8–10 minutes to extract aroma and flavor.

Remove from heat, cover and let steep for 20–30 minutes for stronger flavor. Strain through a fine mesh sieve, pressing solids to extract syrup. Cool completely. Store refrigerated up to 2 weeks.

In a small jar, combine the Angostura bitters with crushed kaffir lime leaf, broken star anise, crushed grains of paradise (or peppercorns), and the thin slice of galangal/ginger.

Seal and rest at room temperature for at least 12–24 hours to allow aromatic notes to meld. Taste after 12 hours — the infusion should add bright citrus and warm spice. Strain solids out and return infused bitters to a dropper or bitters bottle. This yields enough for ~10 cocktails and keeps indefinitely (Angostura is high-proof).

Place a mixing glass or stirring tin on a scale or use jigger measures. Add 2 oz Four Roses bourbon, 0.25 oz Ancho Reyes, 0.5 oz lemongrass syrup, and 3 dashes of the Thai-spice Angostura bitters. Add 1 optional dash of plain Angostura if you want extra aromatic depth.

Fill the mixing glass with large ice cubes. Stir gently but thoroughly for 20–30 seconds (about 20–30 rotations) until the mixture is chilled and slightly diluted — an Old-Fashioned should be silky and integrated.

Place a large ice cube or sphere into a chilled old-fashioned glass. Strain (double strain not necessary unless bits present) the stirred cocktail over the ice.

Garnish: lightly bruise the lemongrass stalk by hitting the midpoint with the back of a knife to release oils, then lay it across the glass. Add a dehydrated lime wheel or express a fresh lime twist over the glass to spray aromatics, then drop it in. If desired, finish with a very small pinch (about 1/4 tsp) of toasted Thai chile flakes on top for a faint chilli aroma — use sparingly.

Serve with a short stirring spoon or straw. Encourage the drinker to sniff the lemongrass before sipping to experience the Thai aromatics alongside the warm bourbon and chile-tinged Ancho Reyes.