Parlour Old Fashioned Recipe

Make syrup

Combine piloncillo and water in a small saucepan. Warm over medium-low heat, stirring until the piloncillo fully dissolves and the mixture is slightly thickened, about 5–7 minutes. Do not boil vigorously. Remove from heat and let cool. Strain if any solids remain. Refrigerate in a sealed container; syrup keeps for 2–3 weeks.

Pre-chill an Old Fashioned glass (optional) by filling with ice and setting aside while you build the cocktail.

In a mixing glass, add the piloncillo syrup (0.5 oz) and trinity bitters (3 dashes).

Add the overproof bourbon (1 oz) and rye whiskey (0.5 oz) to the mixing glass.

Fill the mixing glass with plenty of ice and stir gently but steadily for 20–30 seconds until the mixture is well chilled and slightly diluted (about 15–20% dilution by eye).

Discard the ice from the chilled Old Fashioned glass, place a single large ice cube in the glass, and strain the stirred cocktail over the cube.

Express the oils from an orange peel over the surface of the drink by holding the peel with the outside facing down and giving it a sharp squeeze about 3–4 inches above the glass, then rub the peel's rim on the glass and drop it in as a garnish.

Serve immediately. Sip slowly — the overproof bourbon increases intensity; adjust future ratios if you prefer smoother or stronger profiles.