2 oz bourbon or spirit of choice
1/4 oz orange oleo saccharum
2 dashes Angostura bitters
Orange peel (for garnish)
Ice(For stirring & for your drink!)
For the Orange Oleo Saccharum:
2 large oranges
1 cup granulated sugar
Start by making the orange oleo saccharum. Using a vegetable peeler or a sharp knife, remove the peel from the oranges, avoiding the white pith as much as possible. Place the orange peels in a bowl.
Add the granulated sugar to the bowl with the orange peels. Using a muddler or a spoon, muddle the peels and sugar together, pressing them gently to release the essential oils from the peels. Continue muddling until the sugar becomes moist and fragrant.
Let the orange peels and sugar sit for about 30 minutes to an hour, allowing the flavors to meld together. During this time, the sugar will draw out the oils from the orange peels, creating the oleo saccharum. For best results, let sit overnight.
Strain the oleo through a mesh strainer removing the peels and leaving behind your syrup.
Once the oleo saccharum is ready, you can proceed to make the Old Fashioned. In a Yarai glass, add the syrup and Angostura bitters.
Fill your Yarai with ice cubes, and pour in the bourbon or rye whiskey.
Stir the mixture gently for about 20-30 seconds to combine the ingredients and chill the drink.
Transfer the liquid from your Yarai into a rocks glass, if you have a large ice cube now is the time to use it!(It helps control dilution)
Take an orange peel and express the oils over the drink by gently squeezing it, allowing the oils to mist over the surface of the cocktail.
Garnish the drink with the orange peel by curling it and placing it in the glass. If you like cherries Filthy brand makes great Old Fashioned cherries.
Serve your Orange Oleo Saccharum Old Fashioned and enjoy!