![]() Since we’ve gotten into making Old Fashioned cocktails at home, Adam dorked out a little and looked into the how and why of clear, large ice cubes. The flavor and aroma of the drink really changes and while we don’t do this all the time, it’s fun to experience the difference. (See our video above to see it in action) If you do all of this close to or over the glass, a toasted orange aroma will fall down over the drink. We don’t add the flamed peel to the drink, but rubbing the flamed peel around the rim of the glass is a nice touch. The barrel-aged Peychaud’s adds a nice botanical woodiness that leans toward clove and nutmeg while the smoked cinnamon adds fire and a fleeting sense of singed cinnamon bark.The oils will spark and flame out. This really does have some serious fall vibes. Rub the peel around the rim and outside of the glass and place it on the large cube. Peel a thumb-sized piece of orange peel and express the oils over the cocktail (gently squeeze the orange side of the rind toward the drink while rolling/folding between your thumbs and index fingers).Fetch the glass from the freezer and add a large cube.Add in a handful of ice and then stir until the mixing glass is ice cold to touch (about 20 to 30 seconds).Add the whiskey, bitters, and syrups to a glass and stir until combined.You can get the orange and maple syrup from any grocery store (just make sure to get real Grade A maple syrup and not some “pancake” syrup high-fructose bullshit). The cranberry syrup ( Monin is a solid choice) is also easily found at any decent liquor stop as well. Smoked Cinnamon and Barrel Aged Peychaud’s bitters should be available at any good liquor store. The point is to use a fruit and brown spice-forward rye rather than a peppery or herbal one.Īs for the bitters and syrups, you should be able to find them pretty easily. Overall, it makes for a great cocktail base rye with just that hint of rye spiciness that leans more cinnamon/chili than black pepper. It’s a nice blend with a touch of orange, brown spices, and little sour cherry. 2 dashes of Barrel Aged Peychaud’s Bitters.Maple-Cranberry Fall Old Fashioned Zach Johnston The Tom Collins Is A Classic Cocktail That’s Perfect For The Hotter Days Ahead.Recipe: The Amaretto Sour Is The Ideal Cocktail To Close Out January.The Godfather Is A Simple Scotch Cocktail To Power You Through Winter.The Hemingway Daiquiri Is A Deeply Refreshing Summer Cocktail - Here’s The (Very Simple) Real Recipe.Our ‘Perfect Whisky And Coke’ Recipe Uses The Last Brand You’d Expect.You know what? Let’s just get right into it and make a damn good sipping cocktail before the weekend actually hits!Īlso Read: The Top Five Cocktail Recipes of the Last Six Months ![]() This is “fall in a glass” with a nice and spicy edge - thanks to the bitters, cinnamon, and rye - next to a soft sweetness with a tart bright fruitiness - via the maple and cranberry. For this recipe, I’m combing maple, cranberry, and cinnamon with a sharp rye whiskey. With fall really here, it’s time to break out some fall-inspired cocktail recipes, and we’re starting with a fall take on an old fashioned. Just go to your local grocery store and look at all the Halloween candy everywhere. While the leaves aren’t falling yet and there are still plenty of corners of the country where it’s blazing hot, the fall vibes are in full swing. Yesterday was the autumnal equinox or the first actual day of fall if you’re not fancy.
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