Thompson Old Fashioned Cocktail Recipe
Head bartender Kaleb Cribb prides the Holeman and Finch Public House bar program on revamping classic cocktails – putting modern twists while maintaining the beverage’s integrity.
Exemplified in his Thompson Old Fashioned, Cribb takes a standard Old Fashioned and adds a personal kick, for something a little different than the rest. This method of cocktail creation is the challenge Cribb has proposed to each of his staff members – and one that is continuously upheld in the bar program, falling in line with the kitchen’s dedication to make every ingredient count.
2.0 oz bourbon
1 tsp cinnamon agave syrup (2:1)
2 dashes Peychaud’s Bitters
2 dashes Regan’s no. 6 Orange Bitters
Cinnamon agave syrup:
Combine 1/2 cup of agave syrup with 1/4 cup of water over a low heat. Break 1 cinnamon stick and add to the pot. Heat until the two liquids have been completely incorporated, take off heat, and cover. Allow syrup to cool completely, then strain out cinnamon sticks. Bottle and store cold for up to two weeks.
Pour the syrup and bitters into an old fashioned glass. Fill with ice. Add bourbon. Garnish with an orange peel.