It’s five o’clock. Perhaps it’s time to huddle with your loved one over a cocktail and some good conversation. This Clove Old Fashioned will give you a starting point: candied or fresh orange peel?
What Makes a Great Old Fashioned?
The classic Old Fashioned is, appropriately enough, a simple, old fashioned affair! Start with quality ingredients. A good bourbon or rye whiskey, around 90–100 proof, is the place to start. They both work well. Choose bourbon for its innate sweetness, or rye for its gentle spice.
Next, go for two or three dashes of classic aromatic bitters. If you’re feeling a little adventuresome, try orange or cardamon bitters.
Keep a firm hand on the amount of sugar! One quarter ounce of simple syrup or one sugar cube is generally enough. Try demerara cubes for a richer flavor.
Ice is key to a great Old Fashioned, as well. We love a single giant ice cube, but regular cubes are fine. Just avoid crushed ice.
Express the oils from a generous piece of orange peel over your glass before serving. It’s a must! Toss it into the drink and stir once. Add a top quality Luzardo cherry as the final touch.
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Clove Old Fashioned
Description
Cloves add a sweet warmth to an Old Fashioned.
Ingredients
For the clove simple syrup:
- 10 cloves
- 1/2 cup of sugar
- 1/2 cup of water
- Candied Orange Peel (optional)
For the clove old fashioned:
- 2 parts bourbon
- 1/2 part clove simple
- 1 part water
- 3 dashes of angostura bitters
Instructions
For the clove simple syrup:
- Bring ingredients to a rolling boil, let cook and remove cloves. Simple can be stored up to two weeks refrigerated.
- To really step up the presentation on this cocktail, we used candied orange peel, which requires some forethought. If it’s a cold wintery night, and you just need a clove old fashioned, worry not, a regular orange rind will do.
- If you do want to make your own candied orange peel, using a sharp paring knife, remove 1/2” wide strips of orange rind, avoiding the white pith s much as possible. Toss them in a sauce pan with 2 cups water and 2 cups sugar with a few crushed cardamon pods. Boil for 15 minutes.
- Remove and let drain on a paper towel. When cool and relatively dry, place in a large sealable container with 3 cups white sugar. Seal the container. Shake until you’re sure the peels are coated with sugar and not stuck together. Let rest in a cool, dry place for at least a week. Shake every day if you can! When you remove for use, dust off some of the sugar…or leave it on!
For the clove old fashioned:
- Mix ingredients together, serve on ice and garnish with candied or fresh orange peel: You decide.
Recipe by Justin Matase
Styling by Keith Recker
Photography by Dave Bryce
Placemat by Kim Seybert
Wooden plates by Crate and Barrel
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