Old Fashioned Cocktails

Set the 16oz cut crystal mixing glass in the center of your work surface. Drop 1 demerara sugar cube into the bottom of the glass. Saturate the sugar cube with 3 dashes of Angostura aromatic bitters, 1 dash of orange bitters, and 1 teaspoon of filtered water to soften the sugar for muddling. Let rest 30 seconds to allow the sugar to begin dissolving before muddling.

Hold the mixing glass steady with your non-dominant hand. Grip the walnut muddler in your dominant hand, and press down on the sugar cube 4-5 times with light, twisting pressure to crush it into a coarse paste. Avoid over-muddling or grinding aggressively, as this will not speed dissolution and will create a gritty final texture. Stop when no large sugar chunks remain visible at the bottom of the glass.

Pick up the double-sided brushed stainless steel jigger, and measure exactly 2oz (60ml) of 80-90 proof bourbon. Pour the measured bourbon directly into the mixing glass on top of the muddled sugar-bitters paste. Do not add ice at this stage—stirring briefly without ice first helps the remaining sugar granules fully integrate with the spirit.

Use the stainless steel ice tongs to add 3-4 small standard ice cubes from the fixed frosted ice bucket to the mixing glass, reserving the single 2-inch clear cube for serving. Grip the long twisted stem of the stainless steel bar spoon, insert the spoon so the back of the bowl rests against the interior glass wall, and stir slowly in a smooth circular motion for 25-30 seconds. Stop when the outside of the mixing glass feels noticeably cold to the touch and a thin, even layer of condensation forms, indicating the drink is chilled to 40°F (4°C). Never shake an Old Fashioned, as shaking aerates and clouds the spirit, creating an uneven, over-diluted texture.

Set the heavy cut crystal lowball glass on the counter directly in front of the mixing glass. Use the stainless steel ice tongs to place the reserved 2-inch clear craft ice cube into the empty lowball glass. Swirl the glass quickly for 2 seconds to chill the interior, then tip out any small pools of melted ice water that collect at the bottom.

Fit the brushed stainless steel Hawthorne strainer snugly over the top of the chilled mixing glass, pressing the coiled spring against the glass rim to catch any ice chips or undissolved sugar granules. Hold the strainer in place with one index finger, and slowly pour the chilled bourbon mixture over the large ice cube in the prepared lowball glass. Pour steadily to avoid splashing, filling the glass to 1cm below the rim.

Cut a 5cm x 2cm swath of orange peel from the whole navel orange, taking care to avoid cutting too much bitter white pith. Hold the peel colored-side down, 5cm above the drink surface, and squeeze gently to express bright citrus oils over the top of the cocktail. Rub the peel lightly around the glass rim, then drape it over the edge. Skewer one Luxardo maraschino cherry on a thin stainless steel pick, and rest it against the ice to finish. Avoid dropping the cherry directly into the drink unless you prefer extra sweetness, as the syrup will settle to the bottom and alter the drink’s balance.