The Classic Old Fashioned

Image shot for Imbibe Magazine

This is the basic format for the recipe although typically you would use Angostura Bitters. I've used peach bitters with the Maker's 46 to bring out the whisky's abundant and heady tropical fruit flavours.

1 Sugar Cube | 3 Dashes Peach Bitters | Splash of Water | 50ml Maker's 46 | Orange Zest to Garnish

Glass: Rocks: Method: Place the sugar cube in the glass, soak it in the bitters and crush. Add the water and swirl the mixture around the bottom of the glass. Fill the glass with ice, add the whisky and stir until the drink reaches your ideal dilution. Top up with fresh ice and garnish with orange peel. 

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