Elijah Craig Bourbon’s annual Old-Fashioned Week returns for its second year supporting the Restaurant Workers’ Community Foundation, October 15-24. Sign up your bar or restaurant to participate by featuring Elijah Craig Old-Fashioned riffs on your menu.
Jump’s Old-Fashioned variation celebrates the herbal and lightly fruit-forward qualities inherent in Elijah Craig by pairing it with the unexpected modifiers of yellow Chartreuse and strawberry syrup. Jump likewise finds strawberries and pistachios natural complements—infusing the latter into Cognac. The result is a bright, easy-drinking cocktail perfect for a patio session.
1/2 ounce pistachio-infused Cognac (see Editor’s Note)
1/2 ounce pistachio-infused Cognac (see Editor’s Note)
1/4 ounce yellow Chartreuse
1/4 ounce yellow Chartreuse
1 teaspoon strawberry syrup (see Editor’s Note)
1 teaspoon strawberry syrup (see Editor’s Note)
1 dash Angostura bitters
1 dash Angostura bitters
1 dash Peychaud’s bitters
1 dash Peychaud’s bitters
Garnish: lemon twist
Directions
Combine all ingredients in a mixing glass over ice, and stir until chilled.
Strain into a rocks glass over a large ice cube.
Garnish with lemon twist.
Editor's Note
Pistachio-Infused Cognac Blend 750 ml Cognac and 24 grams pistachio paste (Jump suggests Fiddyment Farms) for 2 to 3 minutes. Transfer to a container and let sit for 24 hours in the freezer. The next day, strain through a coffee filter. Store up to 1 month.
Strawberry Syrup 500 grams cane sugar
250 grams water
0.1 gram salt
150 grams strawberries, quartered and hulled
Combine sugar, water, and salt in a blender and blend until smooth. Transfer to a pot with strawberries and bring to a light simmer, but not a boil. Let simmer for 10 minutes, then remove from heat. Let cool completely, and store in the refrigerator overnight with strawberries still resting in syrup. The next day, strain out strawberries. Store syrup in the refrigerator for up to 1 month.
