It is definitely time to turn the page and ring in the cozy flavours of fall. I decided to jump into the new season with a classic twist on the Old Fashioned cocktail. The Old Fashioned dates back to the late 19th-century and is said to have been taken from Louisville, Kentucky to the Waldorf Astoria Hotel in New York City, where it became popular.
In colder weather, I tend to prefer Rye Whiskey in my Old Fashioned Cocktails. My favourite Rye at the moment is Sazerac Straight Rye Whiskey , which I first tasted in New Orleans. It has spicy black pepper and warm honey flavour notes and is perfect in an Old Fashioned, Manhattan or Sazerac, it's namesake.
To highlight the mild honey flavours in the Rye Whiskey, I used a natural La Medina raw brown sugar cube. They are made from pure cane grown in the Caribbean and look quite rough and granular as opposed to processed white sugar cubes.
Additional fall flavours and dimensions are added with Fee Brothers Black Walnut Bitters. The subtle spices and earthy nuttiness from the bitters pairs perfectly with the peppery Sazerac Rye.
Black Walnut Bitters is a great addition to any home bar and can be used in Old Fashioned Cocktails, Manhattans, or any spirit forward cocktail with rye, bourbon, and most cognacs.
This is definitely a fall cocktail to warm you up on a chilly fall day!
Enjoy,
Krista
Black Walnut Old Fashioned
Ingredients
1 natural raw brown sugar cube
4-5 dashes Fee Brothers Black Walnut Bitters
2 oz Sazerac Straight Rye Whiskey
1 boozy cherry, orange slice or sage leaf, to garnish
Method
In an old-fashioned glass, add raw brown sugar cube and top with Black Walnut Bitters. Muddle gently to break down and dissolve the sugar cube. Add one large ice cube and stir with a large bar spoon to further dilute the sugar mixture. Pour Rye Whiskey over ice cube and top with sage leaf.
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