Recipe: variations on the 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

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

Nutrition information per serving:

Calories140Fat0 g

Sodium1 mgSaturated fat0 g

Carbohydrates4 gCalcium1 mg

Dietary fiber0 g

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

• 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:

Sodium1 mgSaturated fat0 g

Carbohydrates8 gCalcium0 mg

Protein0 gCholesterol0 mg

Dietary fiber0 g

Serves 1.

• 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.)

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:

Calories170Fat0 g

Sodium1 mgSaturated fat0 g

Carbohydrates5 gCalcium1 mg

Dietary fiber0 g

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)

• 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:

Calories150Fat0 g

Carbohydrates4 gCalcium0 mg

Protein0 gCholesterol0 mg

Dietary fiber0 g

Serves 1.

Note: Adapted from "Diffords­guide."

• 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

Nutrition information per serving:

Calories145Fat0 g

Sodium1 mgSaturated fat0 g

Carbohydrates4 gCalcium0 mg

Protein0 gCholesterol0 mg

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 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:

Sodium1 mgSaturated fat0 g

Carbohydrates4 gCalcium3 mg

Protein0 gCholesterol0 mg