Devin Kennedy, Pouring Ribbons | New York

“This is a lighter take on an Old-Fashioned,” ideal for transitioning between seasons, explains Devin Kennedy, head bartender at Pouring Ribbons. He adds nutty, fruity cream sherry to amplify the baked apple and fig notes in the small-batch bourbon. Meanwhile, a housemade spiced oleo saccharum echoes the whiskey’s spice tones while providing a sustainable use for spent citrus peels.


Serving: 1

  • 2 ounces Elijah Craig Small Batch Bourbon
  • 1 teaspoon cream sherry 
  • 1 teaspoon Spiced Oleo Saccharum (see Editor’s Note)
  • 1 dash Angostura bitters

Garnish: lemon twist

  1. Stir all ingredients in a mixing glass with ice.
  2. Strain into rocks glass over a large cube of ice.
  3. Garnish with lemon twist.
Editor's Note

Spiced Oleo Saccharum
Peel 2 oranges (reserve the oranges for juicing or another use). In a resealable plastic bag, combine the peels (about 4 tablespoons of peel) with 1/2 cup sugar, and about 1/2 teaspoon each star anise, black tea and allspice berries. Close the bag securely and massage the mixture to release oils from the citrus peels. Allow to sit overnight at room temperature. The next day, strain the syrup into a bottle. Seal and keep refrigerated.