The old fashioned is a Wisconsin institution, and pure maple syrup is a better sweetener for it than a sugar cube: it dissolves instantly and the maple sits under the whiskey instead of on top of it. Made with our Bourbon Barrel Aged syrup it is one flavor, start to finish.
Ingredients
- 2 oz bourbon or rye (brandy if you are doing it the Wisconsin way)
- 1/4 oz Skarda pure maple syrup, or Bourbon Barrel Aged if you have it
- 2 dashes Angostura bitters
- Orange peel, and a cherry if you like
- One large ice cube
Method
- Stir the maple syrup and bitters together in the bottom of a rocks glass.
- Add the whiskey and the ice cube. Stir 20 to 30 seconds, until the glass is cold.
- Twist the orange peel over the top so the oil hits the surface, then drop it in.
Notes
- Wisconsin sweet: brandy, a splash of lemon-lime soda on top, and the cherry. Maple carries it.
- Batch for a party: 8 oz whiskey, 1 oz maple syrup, 8 dashes bitters in a jar. Pour 2 1/4 oz over ice per drink.