Spicy Boi

Brittney Olsen | Miami

Spicy Boi Knob Creek

Olsen believes the key to modifying a classic like the Old-Fashioned lies in tweaking the syrup first. Here, she makes what she calls a “summer syrup”—it has tropical infusions like cinnamon and makrut lime—because, of course, it’s always summer in Miami. Thus, this is a year-round drink for Olsen and her customers. She ups the spice notes by opting for cardamom bitters and cardamom ice. Since the Knob Creek® Rye is already so spicy, the name befits this drink.


Serving: 1

  • 2 parts Knob Creek® Rye
  • 2 parts Knob Creek® Rye
  • 1 barspoon summer syrup (see Editor’s Note)
  • 1 barspoon summer syrup (see Editor’s Note)
  • 1 dash cardamom bitters
  • 1 dash cardamom bitters

  1. Combine ingredients in a mixing glass over ice and stir.
  2. Strain over a cardamom ice cube (see Editor’s Note) in a double Old-Fashioned glass.
Editor's Note

Summer Syrup
(Makes 4 cups)
2 cups hot water
2 cups sugar
1 cinnamon stick, broken
4 makrut lime leaves, broken
1 ginger root, sliced (2 inches)

Make a simple syrup with the water and sugar, and steep the other ingredients in it overnight. Strain and discard solids.

Cardamom Ice Cube
Add a dash of cardamom bitters to the water before freezing your ice cubes.