Inspired by Cuban coffee and sweet plantains—“one of my favorite after-dinner traditions,” Jake Powell says—the name of this Old-Fashioned variation comes from a character in Ernest Hemingway’s The Old Man and The Sea, which tells the story of a Cuban fisherman. The cocktail is intended to be pre-batched and stored in the freezer, so you can pour it over ice and serve right away without having to stir and then dump the ice, wasting water.
Jake Powell | Denver
- 15 ounces Elijah Craig Small Batch Bourbon
- 5 ounces cold-brew concentrate
- 1 1/2 ounces yellow Chartreuse
- 1 1/2 ounces Amaro Nonino
- 1 1/2 ounces cinnamon-infused banana liqueur, preferably Tempus Fugit (see Editor’s Note)
- 1/4 ounce orange bitters
- pinch of salt, optional
Garnish: orange twist (one per serving)
- Combine all ingredients in a 750 ml bottle, then store in the freezer.
- When ready to serve, pour 2 1/2 ounces into a rocks glass, over a large piece of ice.
- Garnish with an orange twist.
1 1/2 ounces Elijah Craig Small Batch Bourbon
1/2 ounce cold-brew concentrate
1 teaspoon yellow Chartreuse
1 teaspoon Amaro Nonino
1 teaspoon cinnamon-infused banana liqueur (see Editor’s Note)
2 dashes orange bitters
Garnish: orange twist
1. Pour all ingredients in a rocks glass over a large piece of ice.
2. Stir with ice, just to incorporate the ingredients.
3. Garnish with orange peel.
Cinnamon-Infused Banana Liqueur
Put 3 to 4 cinnamon sticks in a 750 ml bottle of banana liqueur (preferably Tempus Fugit) and let sit at room temperature for 24 hours. Strain. Keeps indefinitely; does not need to be refrigerated.