Welcome to the new website for Liquid Kitchen. My team and I are excited to have a beautiful new platform to showcase our work, episodes of my cocktail show, and share new exciting cocktails, techniques, and all things spirited.
I thought for the first blog I would write about a cocktail that combines two of my favorite spirits in the iconic old fashioned cocktail. For the Evander Old Fashioned, both gin and rye whiskey are stirred with a touch of Cointreau and house-made Angostura syrup, spiced with cinnamon, nutmeg, and clove. A spritz of lemon peel oil over the top adds a lovely flavor dimension – as that’s what we love here at the Liquid Kitchen – layers of flavors!
I hope you will stir up an old fashioned with me and help us toast our new site. Here’s to enjoying many great cocktails together. – Kathy
Evander Old Fashioned
This drink combines two of my favorite spirits in my twist on an Old Fashioned. The Spiced Angostura Honey Syrup is also delicious stirred or shaken into other classic cocktails such as a Collins, or of course any whisky drinks!
Watch a video on how to make this cocktail.
Makes 1 drink
3/4 ounce gin (I prefer to use a London dry style)
1 ounce rye whiskey
1/4 ounce Cointreau
1/4 ounce Spiced Angostura Honey Syrup (recipe follows)
Dash Fee Brothers Peach Bitters (optional)
Garnish: lemon peel disk
Measure the gin, rye, Cointreau, Spiced Angostura Syrup, and peach bitters into a mixing glass. Fill glass three-quarters with ice. Stir with a bar spoon. Strain into an old fashioned glass filled with fresh ice or a ice ball. Spritz lemon disk over drink then tuck in the drink.
Spiced Angostura Syrup
Makes 1 cup
1/2 cup water
3/4 cup Liquid Kitchen Honey – or local honey
5 cloves, crushed
1 cinnamon stick, broken
1/8 tsp. ground nutmeg
1 Tbsp. Angostura Bitters
Combine water, honey, spices and bitters in a small pan over high heat. Stir, and bring to a quick boil – then immediately remove from the heat and let spices infuse for 1 hour. Strain the syrup through a fine mesh strainer. Store refrigerated for up to 2 weeks.
Recipe © Kathy Casey Liquid Kitchen