Old-Fashioned Paradise 1.000

Jahi Chikwendiu/The Washington Post

Nov 19, 2010

For this twist on a classic old-fashioned, leaving the peel in the glass is a nod to the more modern version of the drink.

Make Ahead: The cilantro syrup can be refrigerated in an airtight container for up to 2 weeks.

Servings: 1
  • For the syrup
  • 1 cup distilled water
  • 1 cup sugar
  • 20 to 30 stems cilantro
  • For the drink
  • Three 2- to 4-inch pieces grapefruit peel (a little bit of pith is okay)
  • 2 dashes celery bitters, preferably The Bitter Truth brand
  • 1/2 ounce cilantro syrup (see above)
  • 2 ounces W. L. Weller Special Reserve bourbon (80 proof; may substitute another 80-to-90-proof wheated bourbon such as Maker’s Mark)
  • Ice


For the syrup: Combine the water and cilantro in a large saucepan; bring to a boil over high heat, stirring every few minutes to make sure the cilantro stays submerged. Stir in the sugar and reduce the heat; cook for 5 minutes to form a syrup, stirring to make sure the sugar has dissolved. Pour through a fine-mesh strainer into a container; let cool. Discard the cilantro. The yield is a scant 1 cup.

For the drink: Gently muddle the grapefruit peel, bitters and syrup in the glass you wish to serve the cocktail in. Add the bourbon and ice; stir briefly to combine.

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Recipe Source

From Jessica Crandall of Bourbon in Glover Park.

Tested by Bonnie S. Benwick.

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