Restaurants›Minami›Driftwood Old Fashioned Recipe

Driftwood Old Fashioned Recipe

Inspired by Minami

Time30m

Serves1

rich, nutty, warming odd society prospector rye, black walnut bitter, angostura oleo saccharum

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Ingredients

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Cocktail

2 oz odd society prospector rye (or rye whiskey)6 dashes black walnut bitters1/2 tbs Angostura oleo saccharum1 piece large ice cube(s)1 piece orange peel (for garnish)

Angostura Oleo Saccharum (make-ahead)

2 medium fresh orange peels (very thin strips, no pith)3/4 cups granulated sugar20 dashes Angostura bitters2 tsp warm water (to help dissolve)

Method

Angostura Oleo Saccharum (make-ahead)

Prepare peels

Use a vegetable peeler or paring knife to remove thin strips of orange peel from 2 medium oranges, avoiding the white pith as much as possible.

Macerate with sugar

Place the orange peels in a small bowl or jar. Add 0.75 cups granulated sugar over the peels. Using the back of a spoon or muddler, press and rub the peels into the sugar for 1–2 minutes until the sugar begins to become moist and fragrant.

Add Angostura bitters

Add 20 dashes of Angostura bitters to the sugar-and-peel mixture and stir to combine. The bitters will further color and flavor the sugar.

Extract and rest

Cover the jar and let the mixture sit at room temperature for at least 2 hours, ideally 4–12 hours. For stronger extraction, leave up to 24 hours, shaking or stirring occasionally. The sugar will draw citrus oils out of the peels (oleo saccharum) and become syrupy.

Finish

After resting, press the peels against the jar to release remaining syrup and strain (or spoon) the syrup into a small container. If very thick, stir in up to 2 tsp warm water to loosen to a spoonable syrup consistency. Discard peels or save for zesting. Store refrigerated up to 2 weeks.

Cocktail Assembly

Chill glass

If desired, chill an Old Fashioned glass by filling it with ice and cold water while you prepare the cocktail, then discard before pouring.

Combine ingredients

In a mixing glass, add 2 oz prospector rye, 6 dashes black walnut bitters, and 0.5 tablespoon (about 7.5 ml) Angostura oleo saccharum.

Stir and dilute

Add enough ice to the mixing glass to fill it. Stir gently for 20–30 seconds (about 15–20 revolutions) until well chilled and properly diluted (a slight frost on the glass and small beads of condensation).

Strain

Discard the chilling ice from the Old Fashioned glass (if used) and place one large clear ice cube in the glass. Strain the mixed cocktail over the large ice cube.

Garnish and express

Take the orange peel garnish and express its oils over the drink by holding it skin-side down about 2–3 inches above the surface and giving it a firm twist. Run the peel’s rim around the glass edge and drop it into the drink.

Serve

Serve immediately. Sip slowly to enjoy the nutty black walnut bitters balanced with the warming rye and the bright, bitter-sweet orange notes from the Angostura oleo saccharum.