This is such a modern version of an Old Fashioned that it should probably have another name, but apart from that I can’t fault it. And, like a traditional Old Fashioned, it lends itself to lots of variations. Use reposado (aged for at least two months) or añejo (aged for at least 12 months) tequila and you’ll get a light, flavoursome cocktail that conjures up images of autumn bonfires at sunset; there’s a bit of baking spice in there, some smokiness, and a sweetness that verges on burnt caramel but is balanced out by earthy overtones. Use whisky instead of tequila for a more straightforward, wintery drink, or go with rye whisky for a gingerbready flavour hit that’ll become your new go-to drink before you’ve got halfway through it.
60ml tequila, whisky or rye whisky
10ml spiced agave syrup (recipe follows)
2 dashes Angostura bitters
orange peel twist, to garnish (optional)
cinnamon stick, to garnish (optional)
Old-fashioned or tumbler
First, make the spiced agave syrup (recipe below).
Next, measure 10ml spiced agave syrup into a heatproof cup. Add about 10-20ml boiling water and stir to dissolve the syrup. You’re doing this because agave syrup tends to form a clump and not mix well when you add it to ice and spirits; but if you dilute it just a bit, it works fine. Wait for it to cool a bit before using it in the cocktail – otherwise it’ll just melt the ice.
Add the cooled and dissolved syrup, spirit of choice and bitters to a mixing glass that’s half-full of ice. Stir well, then strain into an old-fashioned glass that’s half-full of ice. Garnish with the orange peel twist and cinnamon stick, if desired.
SPICED AGAVE SYRUP INGREDIENTS
200ml agave syrup (there are two kinds available, light and dark. I used light. According to the label on the bottle, the dark kind has a ‘wilder, earthier’ flavour.)
2 cinnamon quills
2 star anise
pinch of freshly ground white pepper
Place all ingredients in a small saucepan over medium heat. Infuse for about 15 minutes, stirring occasionally so it doesn’t stick. Allow to cool, then remove star anise and cinnamon and pour into a sterilised glass jar or bottle. According to the recipe book, it should keep in the fridge for about two weeks, but I’ve kept mine in the pantry for about that long with no problems. I also left the cinnamon sticks in the jar, in the hope they’d balance out the slightly-too-strong star anise flavour – which they did.
Both these recipes are in a little booklet called Simply Perfect Cocktails by Gee David. I’m not sure if it’s available for sale, sorry – my copy was included as a freebie as part of an order of spirits and syrups from Barware.