extra-large ice cube or standard ice cubes
of a fresh ripe peach, coarsely chopped
tablespoon pure maple syrup
tablespoons (2 oz) bourbon
dashes aromatic bitters
Add extra-large ice cube to lowball or rocks glass.
Muddle orange slice, lemon slice, chopped peach and maple syrup in cocktail shaker until fruit is broken up. Add standard ice cubes, bourbon and bitters to shaker; shake and strain into glass.
Garnish with peach slice.
More About This Recipe
- Having a top-notch home bar is about more than buying a few bottles of your favorite booze. You also have to have the right gear on hand to mix up those drinks.Good bar tools can elevate a cocktail to the next level, turning your drink into a beverage you would happily pay good money for if you were at a restaurant. And you don't have to be a cocktail nerd to admit that a lot of tools used for drink-making look pretty cool. So head to your nearest housewares store and stock up on these awesome gadgets before your next cocktail party.Fancy Ice Cube TraysThose plastic ice cube trays that come standard with every freezer are fine for a glass of water or some juice, but if you want to chill your cocktail, reach for something a little fancier. Cubes from standard trays are not uniform in size and will water down your drink by melting too fast. Have a tray or two in your freezer of good ice, so you'll always have some on hand for impromptu gatherings. Look for a tray that produces large, perfectly made cubes. These are usually made of silicon or some other rubber-like material.
- JiggerEyeballing the pours that make up your libations are fine in a pinch, but if you want to get your recipes just right, you should have a jigger on hand to measure out the exact amount of spirit that you're adding to a beverage. This is especially important if you're making the intricately crafted, multi-ingredient drinks that are all the rage these days. Get a double-sided, stainless steel model with a one ounce pour on one side and a two ounce on the other, and you'll never mess up your mixology again.Cocktail StirrerA bar isn't complete without one of those gleaming metal cocktail shakers and a metal strainer, but those aren't good for every drink. A cocktail stirrer is essential if you're making classic selections like Manhattans or Martinis. The thinking is that violently shaking some of these drinks "bruises" the spirit, leading to a watered down, way-too-cold mess. Stirring, however, unlocks the nuances of the flavors and chills the drink without leaving you with a sore arm. A lot of metal stirrers have a muddler built onto the end, letting you fulfill two needs behind the bar with one gadget. Sweet.Glass Seltzer BottleIs there any reason, flavor-wise, to squirt your seltzer out of a classic glass bottle rather than pouring it out of some plastic? Nope, but if there is one gadget that can transform the look of your home bar to that of a swanky speakeasy, it's a bottle like the one they used to freshen up their beverages in all of those old-time movies. Yeah, you have to deal with getting cartridges of carbon dioxide (available at high-end housewares stores), but there's nothing like spraying some bubbles into your beverage to create a little buzz at your par-tay.
Eight Great Old Fashioned Recipe Riffs
The Old Fashioned is one of the world’s oldest and most beloved whiskey cocktails. It’s also one of the simplest. A standard Old Fashioned combines bourbon or rye whiskey with Angostura bitters and Demerara syrup. Despite its name, the Old Fashioned can be easily modified to meet a variety of flavor preferences, or tweaked to include a different spirit.
Looking to update a classic? Here are eight of our favorite ways to make an old favorite new again.
The Caribbean Old Fashioned Recipe
Two types of rum star in this Caribbean-inspired recipe. Mix aged rum and white rum with Demerara syrup and tropical bitters for a light and citrusy drink ideal for summertime sipping.
The Orange Old Fashioned Recipe
This playful take on the classic Old Fashioned combines rye, orange bitters, and Grand Marnier for a spicy concoction with an extra hit of citrus.
The Toasted Marshmallow Old Fashioned Recipe
This Scotch-based Old Fashioned riff will have you coming back for s’more. The mixture of homemade marshmallow syrup, aromatic bitters, and Scotch makes for a smoky and sweet cocktail ideal for fireside lounging. Garnish with a toasted marshmallow for an extra-festive presentation.
The Old-Fashioned Summer Recipe
This Old Fashioned variation is practically made for day drinking. This recipe subs whiskey for port, making for a light sipper ideal for warm weather. To make this low-ABV cocktail, combine rosé port with triple sec and honeysuckle simple syrup.
Walnut and Maple Old Fashioned Recipe
You’ll go nuts for this Thanksgiving-inspired drink. The combination of bourbon, maple syrup, and walnut bitters makes for a boozy yet balanced drink with flavors that showcase bourbon’s sweet and spicy notes.
The Ancient Old Fashioned
If you want to get extra fancy, this drink is for you: Bourbon is fat-washed with sesame oil, then mixed with Hennessy Black, Benedictine, and bitters for an unforgettable drink. We especially like it with sesame chicken.
The Buttered Pecan Old Fashioned Recipe
This ice cream-inspired treat is alcohol-forward enough to please your adult palate. Bourbon, buttered pecan simple syrup, and aromatic bitters are mixed into decadent bliss.
The Calvados Old Fashioned Recipe
Delicate apple flavors star in this recipe. Apple brandy and honey give this cocktail its sweetness, which is balanced with aromatic bitters. Garnish with apple slices for a crispy, autumnal sipper.
Place a sugar cube or sugar in an old-fashioned glass and saturate it with bitters. Muddle or stir to mix.
Add the whiskey, fill the glass with ice, and stir well.
Express the orange peel over the drink before dropping it into the glass: Twist up the peel and give it a good squeeze (directed toward the glass, not your eyes) and bits of citrus oil will spray into the drink. Add a cherry if you like.
4 mint leaves
1 1/2 ounces Bowmore Legend Islay Scotch
3/4 ounce fresh lime juice
3/4 ounce (scant) simple syrup
1/4 ounce Green Chartreuse
Add all ingredients to cocktail shaker and muddle together. Shake with ice. Strain into double old fashioned glass with one large ice cube. Garnish with mint sprig.
The Normandie Club
Bartender: Alex Day
For this smoky mixture of Scotch and mint, bartender Alex Day took a cue from a beloved gin recipe created by a leader in modern drinking. "The Smokescreen was largely inspired by one of my favorite cocktails, Audrey Saunders' 'French Pearl.' The simplicity of adding a touch of an herbal ingredient to an otherwise simple sour was a revelation, and I've since used it as a template in loads of drinks," says Day.
Death & Co: Modern Classic Cocktail Recipes
David Kaplan: I love the romance and beauty of cocktail culture and didn't see it represented in the range of books that were out. There are some fantastic books on technique, cocktail history, spirit production, and books of recipes but not so many, or any that I saw, that give you the look and feel of being in a cocktail bar. Cookbooks often do a great job of this, such as A Day at El Bulli or Peter Meehan's Momofuku book. They give you a look and feel in to the life of the restaurant, on both sides, from a guest's experience and what it is to run the restaurant. I wanted to accomplish the same. We also set out to speak about what it is to really create cocktails, and hopefully empower the reader to do so for themselves, or at least be able to reinterpret our recipes for what they have in their home bar, or get inspiration for their own cocktails.
HB: To what do you attribute the rise in artisanal cocktails?
DK: The rise in cocktails is directly related to the rise in great food. If a town has an exceptional restaurant scene a good cocktail scene is sure to follow. I think this has to do with guests general awareness of what they're consuming, the want for a story behind every ingredient, the longing for some connection to what they're eating or drinking. Media has also played a strong part as cocktail culture has grown, media has pushed it in to a great snowball effect. You now see classic cocktails of every sort of show or media platform, cocktails have very much hit the mainstream. I had a conversation with a friend, actually a bartender, years ago and he asked when I thought cocktails would pass as a fade. I answered that eating well has never gone out of fashion, and drinking well, now that we understand what that is again, will never go out of fashion either.
HB: What's the secret to a great cocktail?
DK: Great ingredients, balanced recipe, and skillful technique. Cocktails can be incredibly easy or absurdly complex to execute, but the end result should always seem equally effortless.
HB: Favorite ingredient?
DK: Vermouth. I typically gravitate towards stirred drinks of various base spirits with bianco or blanc vermouth, or dry vermouth.
Created by: Brian Miller, 2008
One of our servers asked me to make her something stirred and boozy. So I threw four of my favorite spirits into an old-fashioned template, splitting the base four ways. These brown spirits needed something to tie them together. Avery Glasser (of the bitters company Bittermens) happened to be sitting at the bar, and he suggested trying his mole bitters. It was like lacing up a shoe.&mdashBM
1/2 oz. Rittenhouse Rye 100 Proof
1/2 oz. Buffalo Trace Bourbon
1/2 oz. calvados
1/2 oz. H by Hine cognac
1 tsp demerara syrup
2 dashes angostura bitters
1 dash Bittermens Xocolatl Mole bitters
1 lemon twist and 1 orange twist, to garnish
Stir all the ingredients over ice, then strain into a double rocks glass over one large ice cube. Garnish with the lemon and orange twists.
Created by: Scott Teague, 2013
This drink comes from me not taking myself too seriously. I wanted to make something that looks like it could come from TGI Fridays but tastes like a Death & Co drink.&mdashST
2 oz. Flor de Caña extra-dry white rum
3/4 oz. lemon juice
1/4 oz. ginger syrup
1/4 oz. orgeat syrup
1/4 oz. acacia honey syrup
Peychaud's bitters, to garnish
In a pilsner glass, gently muddle the blackberries. Fill the glass with crushed ice. In a shaker, whip the remaining ingredients, shaking with a few pieces of crushed ice just until incorporated. Strain into the glass. Garnish with a thin layer of bitters and serve with a straw.
Created by: Thomas Waugh, 2008
My friends and I used to go to Dolores Park in San Francisco and drink beer mixed with fresh fruit from the farmers' market, like the Germans do. My favorite combination was pineapple with IPA, which inspired this drink, named after the B-side to EMF's hit song "Unbelievable."&mdashTW
2 oz. Tanqueray No. Ten gin
3/4 oz. velvet falernum
1 oz. pineapple juice
1/2 oz. lemon juice
Green Flash IPA
1 mint sprig, to garnish
Short shake all the ingredients (except the IPA) with three ice cubes, then strain into a pilsner glass filled with crushed ice. Top with IPA. Garnish with the mint sprig and serve with a straw.
Meet the mixologists and authors on October 7 at The Bowery Hotel for cocktails and a book signing. Tickets available now at Eventbrite.