Joaquín Simó’s Old-Fashioned
Placing third in our recent blind tasting, Simó's recipe calls on Russell’s Reserve 10 Year Old Bourbon, rich demerara syrup and three types of bitters.
- story: Chloe Frechette
Placing third in our recent blind tasting, Simó's recipe calls on Russell’s Reserve 10 Year Old Bourbon, rich demerara syrup and three types of bitters.
Chris Hannah's recipe, which came in second place in our recent blind-tasting, calls for a high-rye bourbon and two types of bitters.
A winning take on the classic.
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
Imagine a Manhattan—rich, dark and spicy—but with a layer of chocolate nudged in between the whiskey and the bitters...
Brad Smith pairs creole shrub with dark rum, amaro and chocolate bitters in this off-menu item at Latitude 29.
This take on the De La Louisiane swaps out Bénédictine for Creole Shrubb and trades in sweet vermouth for a dose of bitter Averna.
The Improved Whiskey Cocktail, the most enduring of the "Improved" cocktails, remains a window into a moment in cocktail history when drinks were progressing to a more complex level.
A balance of sweet and bitter, by way of amaro, Scotch and gin.
A rich Negroni variation with notes of baking spices and alpine amaro.