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By Alex Jump
1.25 oz. Elijah Craig Small Batch Bourbon
.5 oz Pistachio-infused Cognac (see note 1)
.25 ounce Yellow Chartreuse
1 teaspoon Strawberry Syrup (see note 2)
1 dash Angostura® Bitters
1 dash Peychaud’s® 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 a lemon twist.
Blend 750 ml Cognac and 24 grams pistachio paste (Jump suggests Fiddyment Farms) for 2 to 3 minutes. Transfer to a container and let sit for 24 hours in the freezer. The next day, strain through a coffee filter. Store up to 1 month.
500 grams cane sugar
250 grams water
0.1 gram salt
150 grams strawberries, quartered and hulled
Combine sugar, water, and salt in a blender and blend until smooth. Transfer to a pot with strawberries and bring to a light simmer, but not a boil. Let simmer for 10 minutes, then remove from heat. Let cool completely, and store in the refrigerator overnight with strawberries still resting in syrup. The next day, strain out strawberries. Store syrup in the refrigerator for up to 1 month.