Pie-ning for a classic

There are few smells that beat the scent of a freshly-baked apple pie. The buttery crust, sweet apples, and warm spices make it the perfect fall dessert. It’s hard to imagine it could get any better, but what if we told you we did? Using butter-washed bourbon, apple syrup, and Angostura bitters, we’ve brought all of the flavours of a classic apple pie to an equally as classic cocktail: the Old-Fashioned.

The Old-Fashioned way

As the name would suggest, the Old-Fashioned is from the early days of cocktail making. In fact, the Old-Fashioned is probably the closest thing we have to an original cocktail, appearing as early as the early 19^th century. Nowadays, it’s nearly always made with whiskey, but that was not always the case. In the early days, all cocktails consisted of spirit, sugar, and bitters, meaning you would specify your base liquor in your order. The Old-Fashioned we know and love today would have been dubbed a “whiskey cocktail.” As bartending techniques expanded and more ingredients were being incorporated, customers looking of the older style of cocktail began asking for an Old-Fashioned, giving the now iconic cocktail its name. So, like most classic cocktails, the Old-Fashioned is a simple blueprint, full of potential to experiment. The use of different base liquors, flavoured syrups and liqueurs, or different bitters can completely change the flavour profile of this cocktail, so experiment and see what you like best.

Some of our favourite unconventional Old-Fashioned bases include:

• Bourbon and Mezcal: The sweetness of the bourbon with the smokiness of the mezcal work perfectly together. When using this split base in and Old-Fashioned, we like to use a 3:1 ratio of bourbon to mezcal.
• Tequila and Mezcal: Also known as the Oaxaca Old-Fashioned.
• Gin: Floral, herbal, and citrusy. We like making a gin Old-Fashioned with orange and/or lavender bitters to compliment the flavours of the gin.

Fat-washing

Fat-washing is a process that involves infusing a spiri twith a fat. It might not sound like the most appealing addition to a cocktail, but stay with us. Fat-washing is an excellent way to incorporate different flavours and create a smooth texture in any cocktail. In this apple pie Old-Fashioned, we washed bourbon with butter to add the decadence of an all-butter pie crust.

So, how do you fat-wash? The most important step is to make sure your chosen fat is added to your spirit when it is liquid. This means thatif you’re using fats that are solid at room temperature like butter or coconut oil, you will have to warm it up on the stove or in the microwave. Once your fat is ready, add it to a sealable container with your chosen spirit, and shake. Let the infusion sit at room temperature for at least an hour and up to a few days. Since alcohol dissolves fat-soluble flavours, the fat is able to infuse the alcohol, imparting its flavour and mouthfeel. Once the infusion is complete, allow it to sit in the freezer overnight. This will be cold enough for most fats to solidify, making it easier to sperate the fat from the alcohol.

Some other fats you can experiment with are:

• Olive oil: This adds a smooth texture and rich flavour to aspirit. Try fat-washing gin or vodka for the ultimate dirty Martini.
• Coconut oil: Coconut oil gives a spirit a subtle coconutflavour, making it a natural choice for rum in your favourite tropicalcocktails.
• Bacon fat: We know you have a jar in your freezer. Bacon fatimparts a savoury and salty flavour. Try fat-washing bourbon with it to make adecadent maple bacon Old-Fashioned.
• Chili oil: Add a bit of spice to any spirit with some chilioil. Chili oil-washed vodka would be perfect in a Caesar.
• Peanut butter: Peanut butter and whiskey are a pairing forthe ages, so why keep them apart any longer? Try using it in a peanut butterchocolate Alexander.

The possibilities are endless; so get creative and add your experiments to your favourite cocktails.

How to make it

Fat wash the bourbon

In a small saucepan, melt the butter, then set it aside to cool slightly. Add the melted butter and the bourbon to a jar, close the lid, and give it a shake. Let the jar sit on the counter for an hour, still shaking occasionally. Once the layer of fat settles on the surface, put the jar in the fridge overnight. The butter should harden, making it possible to separate from the bourbon by straining it through a damp coffee filter or paper towel. We like to use a pour-over coffee maker since it can take some time for the bourbon to strain.

Make the syrup

In a small saucepan, bring water to a boil then add the sugar, apples, vanilla, and cinnamon. Reduce the heat and simmer for 10 minutes. Remove the saucepan from the heat and set aside to cool completely. Once cooled, strain out the solids and store the syrup in the fridge. It should keep for 2-4 weeks. The leftover solids taste fantastic over ice cream.

Make the cocktail

To a mixing glass, add the butter-washed bourbon, apples syrup, and Angostura bitters and stir with ice. Once the glass is foggy and cool to the touch, strain the cocktail through a Hawthorne strainer over ice in a chilled Old-Fashioned glass. Garnish with an apple fan and enjoy!