Classic Old-Fashioned √

Serves 1.

Note: To make simple syrup, heat equal parts sugar and water until the sugar dissolves; cool before using.

2 oz. (1/4 c.) spirit (typically bourbon or rye whiskey)

0.25 oz. (1 1/2 tsp.) simple syrup (see Note), or a sugar cube with a splash of water

• 2 to 3 dashes Angostura bitters

Strip of orange peel (1/4 in. by 2 in.)

Directions

Stir your spirit, simple syrup and bitters with ice in a mixing glass or shaker. Strain into rocks glass with fresh ice (the larger the ice the better). If you’re using a sugar cube instead of simple syrup, muddle it in the glass with bitters and a splash of water, then add spirit and ice.

Twist the orange peel over the liquid (to express the oil) and garnish with peel, if desired.

Nutrition information per serving:

Calories 140 Fat 0 g

Sodium 1 mg Saturated fat 0 g

Carbohydrates 4 g Calcium 1 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber 0 g

Oaxaca Old-Fashioned √

Serves 1.

Note: These bitters are more difficult to find, but are available at South Lyndale Liquors in Minneapolis.

1.5 oz. (3 tbsp.) reposado tequila

• 0.5 oz. (1 tbsp.) mescal

• 0.25 oz. (1 1/2 tsp.) agave nectar

5 to 8 drops of Bittermens Xocolotl Mole bitters (1 or 2 dashes of Angostura bitters works, too)

Strip of orange peel (1/4 in. by 2 in.)

Directions

Stir tequila, mescal, agave nectar and bitters with ice in a mixing glass or shaker. Strain into rocks glass with fresh ice. Twist the orange peel over the liquid (to express the oil) and garnish with the peel, if desired.

Nutrition information per serving:

Calories 160 Fat 0 g

Sodium 1 mg Saturated fat 0 g

Carbohydrates 8 g Calcium 0 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber 0 g

Gamle Ode Fashioned √

Serves 1.

Note: To make rosemary syrup, steep 1 tablespoon fresh rosemary needles in 1 cup boiling water for 8 minutes; strain and whisk in 1 cup sugar. Combine with 1 cup honey and cool before using. From Blue Ballard of Eat Street Social.

2 oz. (1/4 c.) Gamle Ode Dill Aquavit

0.25 oz. (1 1/2 tsp.) peated single-malt Scotch (Ballard uses Ledaig)

0.25 oz. (1 1/2 tsp.) rosemary honey syrup (see Note)

2 droppers Bittercube orange bitters

Strip of orange or lemon peel ( 1/4 in. by 2 in.)

Directions

Stir aquavit, Scotch, rosemary honey syrup and bitters with ice in a mixing glass or shaker. Strain into rocks glass with fresh ice. Twist the peel over the liquid (to express the oil) and garnish with the peel and a rosemary sprig.

Nutrition information per serving:

Calories 170 Fat 0 g

Sodium 1 mg Saturated fat 0 g

Carbohydrates 5 g Calcium 1 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber 0 g

Bittercube’s Gin Old-Fashioned √

Serves 1.

Note: To make simple syrup, heat equal parts sugar and water until the sugar dissolves; cool before using. From Bittercube.

• 2 oz. (1/4 c.) gin

0.25 oz. (1 1/2 tsp.) simple syrup (see Note)

2 droppers worth Bittercube Jamaican #2 bitters

Strip of lemon peel (1/4 in. by 2 in.)

Directions

Stir gin, simple syrup and bitters with ice in a mixing glass or shaker. Strain into rocks glass with fresh ice (ideally one large chunk). Twist the lemon peel over the liquid (to express the oil) and garnish with the peel, if desired.

Nutrition information per serving:

Calories 150 Fat 0 g

Sodium 1 mg Saturated fat 0 g

Carbohydrates 4 g Calcium 0 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber 0 g

Rum Old-Fashioned √

Serves 1.

Note: Adapted from “Diffords­guide.”

• 1.5 oz. (3 tbsp.) aged rum

• 0.5 oz. (1 tbsp.) overproof rum

0.25 oz. (1 1/2 tsp.) falernum (clove-flavored syrup)

5 to 8 drops Bittercube Jamaican #1 bitters

Strip of orange peel (1/4 in. by 2 in.)

Directions

Stir both rums, falernum and bitters with ice in a mixing glass or shaker. Strain into rocks glass with fresh ice. Twist the peel over the liquid (to express the oil) and garnish with the peel.

Nutrition information per serving:

Calories 145 Fat 0 g

Sodium 1 mg Saturated fat 0 g

Carbohydrates 4 g Calcium 0 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber 0 g

Fashionably Old-Fashioned √

Serves 1.

Note: Some liquor stores carry brandied cherries. The cherry-bark vanilla bitters and cinnamon tincture are available at South Lyndale Liquors. To make simple syrup, heat equal parts sugar and water until the sugar dissolves; cool before using. Adapted from Chad Larson’s recipe in “North Star Cocktails,” by Johnny Michaels.

• Orange peel (size of a quarter)

0.25 oz. (1 1/2 tsp.) simple syrup (see Note)

4 drops Bittercube cherry-bark vanilla bitters (see Note)

• 2 oz. (1/4 c.) applejack

2 dashes Dashfire cinnamon tincture (see Note)

Brandied cherry, optional (see Note)

Directions

Gently muddle orange peel, syrup and bitters in rocks glass. Add applejack and cinnamon tincture, and stir. Add ice and stir again. Garnish with brandied cherry, if desired.

Nutrition information per serving:

Calories 145 Fat 0 g

Sodium 1 mg Saturated fat 0 g

Carbohydrates 4 g Calcium 3 mg

Protein 0 g Cholesterol 0 mg

Dietary fiber 0 g