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A simple twist on a classic Old Fashioned, using date syrup in the place of sugar and our golden-yellow Mishmish N33 blend instead of cocktail bitters.
Recipe inspiration by Elad Zvi of Broken Shaker.
Christian Leue, inspired by Elad Zvi
Add the silan and mishmish to a rocks glass and stir well to combine.
Add a large ice cube or fill with smaller ones, add the whiskey, and stir gently until cold. Garnish with the lemon zest.
* there is no bourbon or rye that is kosher for Passover as they are made with grain. For an alternative I suggest Louis Royer Cognac, either VS or VSOP. There is an antebellum (pre Civil War) tradition of making cocktails with cognac that are now made with bourbon (the julep for example).
• Feel free to sub with a liquor of your choice! Rum or gin both work quite well. You can also make a collins by adding a bit of lemon juice and seltzer.
• If this ends up becoming a favorite try making a Mishmish syrup using silan as the sweetener. It will keep for months in the fridge and you'll always have it on hand.
• You can add a Mishmish rim (as pictured) to the glass for extra flavor, just coat the edge of the glass with a bit of silan or lemon juice, then with some Mishmish.
Photo © Christian Leue