The third cocktail in a row – am I on a roll or what? Look – nah, I won’t even. You don’t need convincing anyway. Drinks are always front page news in these parts. I’ve been meaning to post this recipe for a few years now, but only a few months ago did I discover the ultimate version of the Old Fashion by adding cinnamon syrup. The cinnamon doesn’t punch you in the face, which is what I like and need in my life. The world is way too oversaturated with cinnamon-spiced things as it is.
This is one of the easiest and quickest drinks to have around – everyone should have bitters at home anyway, and a jar of maraschino cherries doesn’t take up much room in the fridge either. All you need to do is go out and buy a juicy (and preferably organic – you’re getting a bit of the rind smooshed into the drink, kay?) orange and make that cinnamon syrup. YAHM.
Cinnamon Old Fashioned
Makes 1 glass
1/2 slice of orange, plus another half for decoration
1 maraschino cherry, plus another for decoration
3 shakes of Angostura Bitters
2 tsp (10ml) cinnamon syrup (recipe below)
60ml whiskey (I used Red Label)
In a jug, combine the orange slice, the cherry, the bitters and the syrup. With a muddler or even a spoon, mash everything together until you feel certain that the orange oils and cherry juices have done the best they can. Add about 3 ice cubes and the whiskey, and give it all a good stir. Fill a pretty tumbler with a few more cubes of ice (or a fancy big one if you have it) and sieve the delicious golden liquid right over the top of it. Add the additional orange slice and cherry to garnish. Done.
When I feel lazy (which is mostly) I skip the sieving and the additional cherry and orange slice and just pour that into my glass. Do whatever your level of lazy requires of you.
Makes about 130ml
110g raw sugar
1 big pinch salt
1 cinnamon stick, or 1/2 big chunky one
Combine everything in a small saucepan and bring to the boil. Reduce heat and let it simmer for about 10 minutes or until the mixture has thickened and darkened in colour. Remove from the heat and let it cool to room temperature. Remove the cinnamon by sieving the syrup into a glass jar.
Keep it in a jar in the fridge – it’ll last quite a long time there.