Cocktail Recipe Old-Fashioned

Old-Fashioned

Bartender: John Coltharp
Bar: Seven Grand

1 white sugar cube
4–6 dashes Angostura bitters
Dash of soda water
2 ounces Sazerac 6-year rye whiskey (may substitute bourbon)

Drop sugar cube into a glass (Seven Grand uses a 9 ½-ounce Schott Zwiesel whiskey glass). Soak cube with 4–5 dashes of Angostura bitters from a small bottle. Do not use a large bottle, as too much liquid comes out. Add a small splash of soda water. Muddle sugar to a fine paste. Add Sazerac. Add ice to ¾ full. Stir until cold but not overly diluted (20–25 turns). Garnish with large lemon and orange peels, squeezing the outward surface of the skin down onto the drink to express the oils, then dropping peels in.

Video by Nicholas Peterson