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By Alex Negranza
2 oz. Elijah Craig Small Batch Bourbon
1 barspoon spiced citrus syrup (see Editor’s Note)
1 barspoon maraschino liqueur
2 dashes Angostura bitters
2 dashes Scrappy’s Black Lemon Bitters
Spray of Absinthe
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 and spray absinthe over the top.
Peels from 10 to 12 citrus fruits
1 Cinnamon Stick
3 Star Anise
2 cups Sugar
1 to 2 oz. Hot Water
.5 oz. Everclear
Add the citrus peels and spices to a large, resealable container, add the sugar, and shake to mix and coat citrus peels with sugar. Store in a cool, dark place for 1 to 2 days, mixing occasionally. Strain out the spices and citrus peels after all the sugar has dissolved. Add 1 to 2 ounces of hot water to ensure that all the sugar is fully dissolved and sugar crystals don’t form. Add Everclear to help stabilize the syrup.