The Fox Old Fashioned Recipe

Make the syrup

Combine 2 oz pure maple syrup and 1 oz manzanilla sherry in a small heatproof container or jar. Stir thoroughly until homogeneous. Optionally warm gently (over a bowl of warm water or brief 10–15 second microwave burst) to help them marry — do not boil. This yields about 3 oz of manzanilla maple syrup; store any extra in a sealed container in the refrigerator for up to 2 weeks.

If the syrup has particulates from the sherry, strain through a fine mesh into a clean bottle. Cool to room temperature before using in cocktails.

Build and stir

Chill an old-fashioned (rocks) glass or briefly fill with ice water while you prepare the drink, then discard the water. In a mixing glass, add 0.5 oz manzanilla maple syrup, 2 dashes Angostura bitters and 1 dash orange bitters. Add 2 oz Whiskey Del Bac.

Fill the mixing glass with fresh large ice (or standard ice if large cube not available). Stir with a bar spoon briskly and evenly for about 20–30 seconds (roughly 20–30 revolutions) until the mixture is well chilled, slightly diluted and the mixing glass is frosted on the outside. This develops texture and integrates the flavors.

Place a single large ice cube in the chilled old-fashioned glass. Strain the stirred cocktail over the large cube using a julep or Hawthorne strainer, pouring slowly to preserve clarity.

Express and finish

Take the orange peel and hold it over the glass with the outer skin facing down. Gently squeeze or fold the peel to express the oils over the surface of the cocktail, then rub the peel along the glass rim to transfer more aroma. Drop the twist onto the drink as garnish.

Serve immediately. Optionally, for a more pronounced smoky-sweet aroma, lightly flame the expressed peel over the drink (briefly pass a lit match or butane lighter flame across the peel toward the oils) before dropping it in.