This recipe calls to mind drinking an Old-Fashioned beside a campfire, Ashford says. Hints of orange liqueur and cherry-accented bitters enhance the Noble Oak bourbon’s sherry notes, while a few drops of peated Scotch add smoky intrigue.
Into the Wild
Erin Ashford, Olamaie | Austin, Texas
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Ingredients
Serving: 1
- 1 1/2 ounces Noble Oak Double Oak Bourbon
- 1/4 ounce Salers gentian liqueur
- 1/4 ounce John D. Taylor’s Velvet Falernum
- 1/4 ounce Naranja orange liqueur
- 1 bar spoon Highland Park 12 Year Old
- 1 tablespoon 2:1 honey syrup (see Editor’s Note)
- 1 dash Peychaud’s bitters
- 1/2 ounce water
Garnish: lemon zest
Directions
- Stir all ingredients together (without ice).
- Pour into an acrylic rocks glass, or even a paper cup over a large cube. (Note: if taking to-go, combine all ingredients in a flask and freeze up to two hours)
- Garnish with lemon zest.
Editor's Note
To Make a Larger Batch:
INGREDIENTS
Servings: 6 (about 3 ounces each)
10 ounces Noble Oak Double Oak Bourbon
2 ounces Salers gentian liqueur
2 ounces John D. Taylor’s Velvet Falernum
2 ounces Naranja orange liqueur
1/4 ounce Highland Park 12 Year Old
1/4 ounce 2:1 honey syrup (see Editor’s Note)
8 dashes Peychaud’s bitters
4 ounces water
DIRECTIONS
1. Combine ingredients, and chill.
2. When ready to serve, divide among six acrylic rocks glasses or paper cups.
2:1 Honey Syrup
In a small saucepan over medium-high heat, combine 4 ounces of honey with 2 ounces of water. Stir until mixture is smooth. Remove from heat and let cool. Store in a lidded container and refrigerate for up to one month.