Rye Now, Play Later
With a little twist on a classic, the Rye Now, Play Later takes the timeless Old Fashioned and adds a smoky hint to the delightful citrus.
Makes 1 drink
2 oz. Tommy Bahama Rye Whisky
0.5 oz. Rich Simple Syrup (see below)
1 dash Angostura Bitters
1 dash Orange Bitters
Orange peel
Burnt orange peel for garnish
Rich Simple Syrup: In a saucepan, combine 2 parts sugar with 1 part water. Put the saucepan on medium heat and stir until the sugar dissolves. Let sit until cool. Store in a lidded container in the refrigerator for up to 2 weeks. Add simple syrup and orange peel to a mixing glass, then muddle to release the oils. Add the whisky, bitters, and ice, then stir. Strain into a glass with a large ice cube. Garnish with burnt orange peel and add an extra dash of orange bitters.
Rye Now, Play Later
With a little twist on a classic, the Rye Now, Play Later takes the timeless Old Fashioned and adds a smoky hint to the delightful citrus.
Makes 1 drink
2 oz. Tommy Bahama Rye Whisky
0.5 oz. Rich Simple Syrup (see below)
1 dash Angostura Bitters
1 dash Orange Bitters
Orange peel
Burnt orange peel for garnish
Rich Simple Syrup: In a saucepan, combine 2 parts sugar with 1 part water. Put the saucepan on medium heat and stir until the sugar dissolves. Let sit until cool. Store in a lidded container in the refrigerator for up to 2 weeks. Add simple syrup and orange peel to a mixing glass, then muddle to release the oils. Add the whisky, bitters, and ice, then stir. Strain into a glass with a large ice cube. Garnish with burnt orange peel and add an extra dash of orange bitters.
Rye Now, Play Later
With a little twist on a classic, the Rye Now, Play Later takes the timeless Old Fashioned and adds a smoky hint to the delightful citrus.
Makes 1 drink
2 oz. Tommy Bahama Rye Whisky
0.5 oz. Rich Simple Syrup (see below)
1 dash Angostura Bitters
1 dash Orange Bitters
Orange peel
Burnt orange peel for garnish
Rich Simple Syrup: In a saucepan, combine 2 parts sugar with 1 part water. Put the saucepan on medium heat and stir until the sugar dissolves. Let sit until cool. Store in a lidded container in the refrigerator for up to 2 weeks. Add simple syrup and orange peel to a mixing glass, then muddle to release the oils. Add the whisky, bitters, and ice, then stir. Strain into a glass with a large ice cube. Garnish with burnt orange peel and add an extra dash of orange bitters.