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Whiskey and oranges are a match made in heaven, so my last Old Fashioned for my New Years Midnight Masquerade Party was inspired by both the holidays and this most classic of combinations, leading to the Spiced Citrus Old Fashioned!
This was the year of experimenting with tea in my simple syrup creations, so while I used Earl Grey Creme for my London Lemon Old Fashioned and Hibiscus and Orange Blossom Tea for my Honey Hibiscus Old Fashioned, my final syrup of the trio featured two teas to give it a holiday spiced citrus feel without being overwhelming. Created with a mix of orange blossom and Masala tea, the simple syrup for this Old Fashioned was brewed with cinnamon sticks and then boiled in orange peels after steeping, giving a sweet orange flavor accented with just the right amount of warmth. For this cocktail I opted not to use the traditional angostura bitters, and instead chose a combination of chocolate and orange bitters for the perfect finish!
I labeled and stored each syrup in Vinyl Labeled Bottles for people to mix their own Old Fashioneds to their preference at my winter party, but I also like having them premixed and stored in swing top bottles to make one of several signature cocktail options for guests to pour and go! Below I’ve given the proportions I used for both single cocktails and batches, depending on what you are planning for. I originally made this beauty with High West Bourbon but love it with all whiskeys, so mix and match to find your own favorite!
Out of all my Old Fashioned Recipes, this one feels the most traditional in flavor, but on a cold winter night sometimes traditional is exactly what I want! This slight twist on the typical Old Fashioned is sure to please, and is the perfect stepping stone to create new citrusy syrups for custom cocktails all your own!
INGREDIENTS
You’ll notice I use ounces for single cocktails and ml for the batch, these are what I measured each in when I was recipe testing! Jiggers and shot measure ounces more easily, whereas when I’m making a batch cocktail it's usually in a 750ml or 1L bottle.
SINGLE COCKTAIL:
(shaken on ice & served)
2 oz. Bourbon
1/2 oz. London Lemon Syrup
2 dashes Chocolate Bitters
3 dashes Orange Bitters
orange peel for garnish
BATCH COCKTAIL:
(shaken & stored in 1L Bottle)
600 ml Bourbon
150 ml Honey Hibiscus Syrup
20 dashes Chocolate Bitters
30 dashes Orange Bitters
orange peel for garnish
SPICED CITRUS SUGAR SYRUP
3 Tbsp. Masala Tea
6 Tbsp. Orange Blossom Tea
2 Cinnamon Sticks
3 Cups Water
3 Cups Sugar
Peel of 1 Orange
PREPARATION
SUGAR SYRUP PREPARATION
1. Brew tea with cinnamon sticks at 208 for 4-5 minutes. Remove tea dregs and cinnamon sticks and transfer tea to a small stove pot.
2. Add sugar and whisk over medium heat until sugar is dissolved. Add citrus peels and simmer, covered for 10 minutes. Remove from heat
3. Let the mixture cool, then strain out the peel. Refrigerate syrup in a bottle until ready to use.
SINGLE OLD FASHIONED:
1. Add bitters and spiced citrus simple syrup to glass and stir to mix.
2. Add Ice Cubes and top with whiskey. Garnish with Orange Slice
BATCH BOTTLED OLD FASHIONED:
1. Combine the orange and angostura bitters to a small measuring cup, then transfer to your swing top bottle.
2. Add the bourbon and spiced citrus simple syrup to the bottle, close and swirl to mix. Then put in your fridge until you’re ready to serve!
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