The original Old-Fashioned, considered the first classic cocktail, really was old-fashioned, a no-frills snort that, in the early days, involved nothing more than a bitters-moistened sugar cube, a chunk of ice, some bourbon and a splash of water. At FLINT, the Oak-Smoked Old-Fashioned – served in the Biltmore restaurant’s new open-air upstairs bar – is decidedly new-fashioned. Smooth, smoky and complex, it achieves grace thanks to several harmonious additions, including Bigallet China-China, a liqueur redolent with cardamom, black pepper, raisins and the bitter orange peel associated with the traditional Old-Fashioned. Swirled in oak smoke before service, it’s an elegant sipper with whisps of chocolate and spice. Perfect for a chilly winter night.
You’ll want to splurge on the good stuff to make this one at home. In a mixing glass, combine 1 ½ oz. Colonel E.H. Taylor Small Batch Bourbon, 1 oz. Amontillado Sherry, ¾ oz. Giffard Bigallet China-China, ½ oz. Tempus Fugit Crème de Cacao and two dashes of Más Mole bitters from AZ Bitters Lab. Add ice and stir. Using a cocktail smoker, add smoke to a glass vessel, then strain the cocktail into the glass, swirling it for several seconds to infuse. Pour the cocktail into a rocks glass with one large ice cube, then twist an orange peel and rim the glass with its essence, for newfangled fun.
FLINT by Baltaire
The Esplanade, 2425 E. Camelback Rd., Phoenix