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Ingredients
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Cocktail
For Baharat-Spiced Bitters (makes ~30–40 ml / about 60–80 dashes)
Method
Make Baharat-Spiced Bitters (advance, 1–2 weeks maturation preferred)
Combine botanicals
In a small, clean jar, add the dried orange peel, black peppercorns, crushed cardamom pods, ground cinnamon, ground cloves, ground cumin, ground coriander, and ground nutmeg.
Add spirit
Pour 3 oz of the high-proof neutral spirit over the spices and orange peel, seal the jar tightly and give it a gentle shake to combine.
Infuse
Let the mixture steep in a cool, dark place for 3–7 days, shaking once daily. Taste after 3 days; continue to steep up to 14 days if you want a stronger, spicier profile.
Strain and finish
When the infusion reaches desired intensity, strain through a fine mesh sieve lined with cheesecloth into a small clean jar or bottle. Press or squeeze to extract oils from the solids, then discard solids.
Round and dilute
Add 0.25 oz (approx.) Angostura bitters if using for additional complexity, then add 1 tablespoon filtered water to slightly dilute and round flavors. Stir or shake to combine. Let rest 24 hours and taste; adjust by adding a splash more neutral spirit if too diluted, or a few drops of water if too concentrated. Bottle and label. Yields roughly 30–40 ml of Baharat-spiced bitters (about 60–80 dashes).
Build the Baharat Old-Fashioned
Prepare glass
Place a large mixing glass or rocks glass on your workspace. If using a mixing glass, you will stir and then strain into a rocks glass with a large ice cube.
Add syrup and bitters
In the mixing glass, add 0.25 oz simple syrup, 3 dashes Baharat-spiced bitters, and 2 dashes orange bitters. Stir briefly to combine the syrup and bitters.
Add bourbon and ice
Add 2 oz bourbon to the mixing glass and fill with ice. Stir gently for 20–30 seconds (about 20 full rotations) until the drink is well-chilled and properly diluted (about 15–20% dilution).
Strain
Strain the cocktail into a rocks glass over a large ice cube or sphere.
Garnish and express
Express an orange peel over the glass by holding it with the outer skin facing down and giving it a sharp twist to spray oils onto the drink, then rub the peel around the rim and drop it in as garnish.
Serve
Serve immediately. Sip and enjoy the warm, aromatic interplay of Baharat spice with bourbon and citrus bitters.