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By Glendon Hartley
2 oz. Elijah Craig Small Batch Bourbon
.25 oz bitter Earl Grey & citrus peel syrup (see note)
4 Dashes Angostura bitters
Combine all ingredients in a mixing glass over ice and stir until chilled. Strain into a rocks glass over a large ice cube. Garnish with lemon twist.
2 cups Water
2 tablespoons Earl Grey Tea
2 cups Dark Brown Sugar (Demerara or turbinado preferred)
Lemon Peels or Shells
Heat water with tea until steaming, then add sugar and whisk until dissolved. Strain out loose-leaf tea and keep to the side. Add lemon peels or shells and steep over medium heat for 5 to 10 minutes. Strain and discard peels. (For extra-bitter tannins, add tea back to syrup overnight and strain in the morning.)