Toasted Corn Old Fashion Recipe

Toast and grind coconut

Spread about 2 tablespoons of unsweetened coconut flakes on a small baking sheet and toast in a 350°F (175°C) oven for 4–6 minutes, stirring once, until golden and fragrant. Cool slightly, then grind finely with a mortar and pestle or spice grinder until it resembles coarse sand. Measure 1 teaspoon for garnish.

Optional adhesion

If you want toasted coconut to adhere to the glass rim or ice, lightly brush the rim or the surface of the large ice cube with a scant 1/4 teaspoon of coconut oil or a spray of neutral spirit. Press the ground toasted coconut onto the moistened area so it sticks; set aside.

Place a mixing glass or Boston shaker (no ice) and add the Macallan 12, Michter's Bourbon, Nixta Corn Liqueur, demerara syrup, 2 dashes Angostura bitters and 1 dash orange bitters.

Add plenty of ice to the mixing glass (enough to fill) and stir gently for 30–40 seconds until the mixture is well-chilled (the glass will frost slightly). Stirring chills and dilutes to the correct level and keeps the texture silky.

Place one large clear ice cube in a chilled old-fashioned (rocks) glass. Strain the stirred cocktail over the large ice cube using a Hawthorne or julep strainer.

Express the orange peel over the drink: hold the peel about 2–3 inches above the glass and give it a firm twist to release oils, then rub the peel around the rim and drop it into the drink.

If you prepared the coconut garnish for adhesion, press the rim or the top edge of the ice cube into the ground toasted coconut so a small amount adheres, or sprinkle the ground coconut on top of the ice lightly.

Serve immediately. Encourage sipping to appreciate the interplay of smoked/caramel Scotch, warm bourbon, floral corn liqueur, toasted coconut aroma and gentle bitters-driven sweetness.