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An Old Fashioned is one of the simplest cocktails, bitters, sugar, and spirit. I make a syrup with our Reims N39 blend and orange peel (which supplies the bitterness) that makes the prep even easier. Just mix the syrup and some whisky over a nice big ice cube, then put your feet up and relax.
1/4 cup filtered or mineral water
1/2 cup raw sugar
2 tsp Reims N39
Zest of half an orange, include plenty of the white pith
1-2 teaspoons of Reims & Orange Syrup
2 ounces bourbon or rye
To prepare the syrup: In a small saucepan or microwave safe bowl bring the water to a boil. Add the sugar and continue to heat until the sugar dissolves. Add the Reims and the orange zest, remove from heat, and stir well to combine, then allow to infuse for 20 minutes. Warm the syrup up again if necessary to help pour it, then filter out any solids and store in a clean bottle. Allow to cool, then store in the refrigerator for up to a month.
For the cocktail: Add the syrup to a rocks glass over ice (I like a big cube since it's less messy to drink and you can hold the cube with your finger), then add the whisky. Stir to combine and add more syrup if you prefer it more sweet.
- If you love the bright aromatics of orange (which are already in the syrup), you can add an additional orange zest to the drink.
- If you have a sweet tooth and prefer a bit more acidity, try adding the Reims & Orange Syrup to some amarena cherries to infuse them, then including one or two in the cocktail.
• This cocktail is also great with barrel proof cognac or añejo tequila. The Reims & orange harmonize beautifully.
• The syrup is a great way to add some sweetness and body to my Dry Autumn Spritz, making it more of a wintry cocktail.
Other ways to use the Reims & Orange Syrup:
• Try a bit on French Toast or pancakes.
• Try this cooking method for Green Beans but sub carrot coins or small pieces of winter squash, and add some of the syrup.
• Add a sweet counterpoint to savory pastry like the Butternut Galette.
Food images and recipe © Christian Leue.
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