Joy to the Bartender
The Craft of the American Cocktail
Since the early days of cocktail culture, bartenders have been inventing, experimenting and sharing the recipes that have become the framework of modern mixolog...
General Manager & Beverage Director David Crowell, Stoneacre Pantry, Newport
Being behind the bar offers many of the same gratifying rewards as being in the kitchen: working with fresh ingredients, the ability to use the season’s freshest product to create and replicate recipes. In this drink, showcasing the aromatic base of the Old-Fashioned makes for a very satisfying cocktail on a chilly winter night.
Ingredients
- 1 (1-inch) piece vanilla bean
- 1 (2-inch) piece orange peel
- 2 dashes Stoneacre Pantry Orange bitters* (or substitute Regan’s Orange Bitters No. 6)
- 2½ ounces Old Weller Whiskey
- ½ ounce simple syrup
Preparation
* Stoneacre Pantry Orange Bitters
2 tablespoons coriander seeds
1 tablespoon cardamom pods
1 tablespoon black peppercorns
1 tablespoon fennel seed
Finely grated zest of 4–5 oranges (no white pith)
Cover with Boyd & Blair vodka (120-proof vodka), or substitute with grain alcohol. Store for 2 weeks in a cool dark place, then fine-strain into a clean glass jar. Best if used within a year.
Instructions
Muddle vanilla bean, orange peel, bitters and simple syrup in a rocks glass. Fill the glass to the brim with ice, add whiskey and stir for 20 seconds. Yields 1 cocktail.
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