Nearly stomped out of existence by its fruity mid-20th century counterpart (see: New Old-Fashioned), the true Old-Fashioned is as traditional as they come: a simple mix of spirits, sugar, bitters and water, which appears in 1806 as the first printed recipe for a cocktail (“cock tail”). Greg Best (formerly of Holeman & Finch in Atlanta) fashioned a contemporary version of the cocktail’s most classic format using a 12-year-old bourbon, rich Martinique cane syrup, a healthy dose of bitters and an unexpected float of smoky mezcal.
- 2 ounces bourbon (preferably Old Medley 12 Year)
- 4 dashes Angostura bitters
- 4 dashes orange bitters (preferably Regans')
- 1 bar spoon cane syrup, Martinique
- 1 large swath lemon peel
- 1 bar spoon mezcal (preferably Fidencio Clasico)
Garnish: lemon peel
- In a rocks glass, muddle the cane syrup and lemon peel with the bitters.
- Add bourbon and large chunk of ice.
- Stir until chilled.
- Using a bar spoon, float mezcal over top.
- Garnish with an expressed lemon peel.