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Old Fashioned Recipe

Name: Paul's On Main Streets OLD FASHIONED Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 oz Four Roses bourbon; 0.5 oz honey simple syrup (1:1 honey to hot water); 2 dashes Angostura bitters; 1 dashes orange bitters; 1 piece large ice cube or sphere; 1 twist orange peel (for garnish); 0.25 oz smoking wood chip or smoking element (apple, cherry, or oak); 1 piece smoke gun or kitchen torch + metal cloche (alternatively, smoked glass technique); 1 piece maraschino cherry

Inspired by Paul's On Main Street

Time10m

Serves1

Four Roses bourbon, honey simple syrup, angostura bitters, orange bitters. Add a smokey twist

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Ingredients

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Cocktail

2 oz Four Roses bourbon1/2 oz honey simple syrup (1:1 honey to hot water)2 dashes Angostura bitters1 dashes orange bitters1 piece large ice cube or sphere1 twist orange peel (for garnish)

Smokey Twist

1/4 oz smoking wood chip or smoking element (apple, cherry, or oak)1 piece smoke gun or kitchen torch + metal cloche (alternatively, smoked glass technique)

Optional

1 piece maraschino cherry

Method

Cocktail

Prepare glass and ice

Chill an Old Fashioned (rocks) glass briefly if desired. Place a single large ice cube or sphere in the glass.

Mix

In a mixing glass, add 2 oz Four Roses bourbon, 0.5 oz honey simple syrup, 2 dashes Angostura bitters, and 1 dash orange bitters. Add plenty of ice and stir gently for 20–30 seconds until well chilled and slightly diluted.

Strain

Double-strain or fine-strain the stirred cocktail into the prepared rocks glass over the large ice cube.

Garnish

Express the oils of an orange peel over the drink by holding the peel skin-side down about 2–3 inches above the surface and giving it a sharp pinch. Rub the peel around the rim and drop it into the drink. Optionally add a maraschino cherry.

Smokey Twist (using a smoke gun)

Prepare your smoke: Place a small pinch (about 0.25 oz) of wood chips (apple, cherry, or oak) in the smoking gun’s bowl. Light per the device instructions so the chips begin producing smoke.

Capture smoke in glass: After straining the cocktail into the glass and before adding the garnish, place the smoke gun’s nozzle into an inverted cloche or directly near the glass mouth and fill the glass with smoke for 5–10 seconds. Immediately invert a cloche or cover the glass to trap the smoke for 10–20 seconds to let the cocktail take on the aroma.

Release and finish: Remove the cover, allow a moment for extra loose smoke to dissipate, then perform the orange peel expression and drop the peel into the drink. Serve immediately so the guest experiences the smokey aroma on first sip.

Alternative Smokey Technique (no smoke gun)

Smoked glass: Hold a small piece of wood chip (or a cinnamon stick) with tongs and char it briefly with a kitchen torch until it smolders and produces smoke. Invert the chilled glass over the smoldering chip to capture the smoke for 10–20 seconds. Empty the glass, add the large ice cube, then pour the strained cocktail into the smoked glass and garnish as above.