Elevated Old Fashioned
Presented by Stephen Halpin
A classic, spirit-forward aperitif with added depth from mole, cinnamon and coffee made using a slow drip coffee tower that adds an element of drama to cocktail hour.
Recipe Ingredients
| 2 oz | PATRÓN Añejo |
| .5 oz | Demerara syrup |
| 2 | Orange peels |
| 2 dashes | angostura bitters |
| 2 dashes | mole bitters |
| 4 | Cinnamon sticks |
| 3 | Vanilla beans |
| 1 cup | coffee beans |
| + | Orange peel for garnish |
| 60 ml | PATRÓN Añejo |
| 15 ml | Demerara syrup |
| 2 | Orange peels |
| 2 dashes | angostura bitters |
| 2 dashes | mole bitters |
| 4 | Cinnamon sticks |
| 3 | Vanilla beans |
| 1 cup | coffee beans |
| + | Orange peel for garnish |
Unless noted, drinks should be made one at a time.
How to Make
- In a mixing glass, combine all the liquid ingredients and stir with ice to chill.
- Strain over large ice cubes in a double old fashioned glass and garnish with the expressed zest of an orange peel.
- Strain contents into top chamber of slow drip coffee tower.
- Open the valve slightly to allow the mixture to pass through the second chamber and finally collect in a rocks glass at the bottom with a piece of large format ice inside.
- Garnish with an orange peel.
- Fill second chamber with 4 cinnamon sticks, 3 vanilla beans split open and one cup of coffee beans.
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