This take on the Old-Fashioned, from Alec Bales, sees Elijah Craig Small Batch Bourbon accented with dark rum from St. Lucia. Rich, molasses-like sorghum, thinned with water, provides a Southern-style sweetener. “It’s common throughout the Southeast,” Bales says. Since only a quarter-ounce is used to add complexity to this drink, he encourages drizzling the remainder over pancakes or waffles.
Borrowed Time
Alec Bales | Atlanta
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Ingredients
Serving: 1
- 1 1/4 ounces Elijah Craig Small Batch Bourbon
- 3/4 ounce St. Lucian Bounty dark rum
- 1/4 ounce sorghum syrup (see Editor’s Note)
- 2 dashes Angostura bitters
- 2 dashes Regans’ orange bitters
Garnish: round of lemon peel
Directions
- Build all ingredients in a rocks glass. Stir 10 or so spins to combine, then add a couple of ice cubes, and stir again to chill.
- Twist the lemon peel over the top of the drink to express its oils, then drop in the glass to garnish.
Editor's Note
Sorghum syrup is made by mixing 1 part boiling water with 3 parts sorghum syrup (Bales recommends the Muddy Pond brand). Slowly add the hot water to the sorghum, and stir to incorporate. Let chill before using in cocktails. Keeps, refrigerated, for at least 1 month (often longer).