The Shinsei Old Fashioned
YIELD: 1 cocktail / single serving
• 2 oz citrus-vanilla infused Bulleit Bourbon
• .5 oz simple syrup
• 3 dashes angostura bitters
Combine all ingredients.
Pour over large ice cube into a glass.
Garnish with strip of orange peel
ALTERNATE PREPARATION without INFUSED BOURBON
• muddle a slice of orange peel and small piece of dried vanilla bean
• add simple syrup, rye whisky and bitters.
• pour over large ice cube into glass.
• garnsish with orange peel.
Citrus-Vanilla infused Bourbon
• 1 Bottle of Bulleit Rye Whiskey
• 1 large beautiful orange
• 1 fresh vanilla pod
Empty bottle into a sealable glass container.
Holding the fruit over the top, peel off all the zest of the orange, so that the bourbon catches not only the zest but also the oils that are sprayed out. Be careful to only get the zest, not the bitter white pith underneath.
Score and open up vanilla pod along their lengths so that seeds are exposed.
Add vanilla to bourbon.
Seal the jar and either refrigerate or place in a cool dark cupboard.
Allow to infuse for a minimum of 3 days to 2 weeks.
Strain and pour back into clean airtight glass container.
• 3 cups sugar
• 3 cups water
Combine 3 cups water and 3 cups sugar in medium saucepan.
Stir sugar and water over medium heat until sugar dissolves.
Increase the heat and bring to a boil.
Reduce heat to medium and simmer 3 minutes.
Transfer syrup to airtight container and chill thoroughly.
Syrup can be made 2 weeks ahead.
Cover and keep refrigerated.