★★★★★ 5/5
A classic cocktail you will love.
If you’re like me and like to decompress on a Friday night with a cocktail, and want something with a kick, then look no further.
Notes about the preparation:
- I like Angostura bitters, but my husband prefers a coffee bitters. Honestly, use whatever bitters makes you happy, but just make sure you use a bitters.
- I recommend preparing the simple syrup 10 minutes before making your cocktail, to allow it time to cool. Or just prepare a batch of simple syrup and keep in the fridge. It keeps well for a couple weeks.
- I really love a whisky from Newfoundland called Signal Hill, but feel free to use your bourbon or whisky of choice
Ingredients
- 1 Tbsp simple syrup* (see recipe below)
- 2-3 dashes Angostura bitters, or bitters of choice
- 2 ounces bourbon
- Ice cubes (2-3)
- Orange peel, for garnish
Preparation
In a rock glass, add ice cubes, bourbon, bitters and simple syrup. Do a gentle stir.
Using a carrot peeler, take off some orange peel, taking extra care not to peel orange pith.
Twist the orange peel, so that the oil adds fragrance to your cocktail.
Rub the peel on the rim of your cocktail, then add the peel to your cocktail.
Serve.
* Recipe for simple syrup:
- 1/4 cup of sugar
- 1/4 cup of water
Preparation for simple syrup:
Add sugar and water to pan, stir and bring to a boil. Let cool before adding to ice.