Oleo-Saccarum Old Fashioned
Make a batch of 12 Old Fashioned cocktails to have ready when your guests arrive! The oleo-saccarum needs to be made a day or two ahead, but the flavor it adds is more than worth the effort. Be sure to use a fresh, thick-skinned orange variety such as Navel for the best yield.
Ingredients
1 bottle of Granor Field Grain Bourbon or Rye
4 fresh organic oranges, peeled without pith
1/4 cup of sugar, approximately
1.5 tsp Angostura or other old fashioned bitters
6 tsp cocktail cherry syrup, if desired
Additional orange zest and cocktail cherries for garnish
Method
To make the oleosaccarum:
- Peel the oranges, being careful to avoid the pith.
- Mix the orange peels with an equal weight of sugar
- Let rest overnight, and then strain the oleo-saccarum and reserve.
To make the 12 cocktail batch:
- In a pitcher, stir together the whiskey, 3 oz of oleosaccarum, 1.5 tsp of bitters, and 4oz of water. Add the cocktail cherry syrup if using.
- Chill and pour 2.5oz of batched cocktail per serving.
- Serve with garnishes and large cubes of ice for your guests to assemble their own!
