Red Corn Old Fashioned Recipe

Combine and dissolve

Combine 1 cup demerara sugar and 1/2 cup water in a small saucepan over medium heat. Stir until the sugar is fully dissolved and the mixture just comes to a simmer. Remove from heat.

Cool and store: Let the syrup cool to room temperature, then transfer to a clean bottle. Refrigerate up to 2 weeks. This yields about 1 1/2 cups; use 1/2 oz per cocktail.

Chill glass and prepare ice

Place a rocks glass in the freezer for a few minutes or fill with ice water while you assemble the cocktail to chill. Prepare one large clear ice cube if desired.

Build the cocktail

In a mixing glass, add 1/2 oz demerara syrup, 3 dashes Angostura bitters, and 1 dash orange bitters. Add 2 oz J. Henry Bourbon.

Stir with ice

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

Strain and serve

Discard the ice water from the chilled rocks glass if used. Place one large ice cube into the rocks glass and strain the stirred cocktail over the ice.

Garnish

Express the oils from an orange peel over the drink by holding the peel skin-side down over the glass and giving it a firm twist, then run the peel around the rim and drop it into the glass. Optionally, add a Luxardo or brandied cherry on a pick.

Serve immediately: Present with a short stirring spoon or a napkin; enjoy slowly.