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Anejo Old Fashioned

Anejo Old Fashioned Cocktail with Cherries and Orange Peel

Welcome to the world of classic cocktails with a twist! Today, I’m thrilled to share a favorite of mine, the Añejo Old Fashioned. This drink is a fantastic blend of tradition and modern flair, perfect for those who appreciate a good story in their glass. Unlike the standard Old Fashioned, which uses bourbon or rye, this version brings in the rich, complex flavors of añejo tequila. It’s a game-changer for your taste buds, offering a unique experience that stands out from the crowd.

Tasting Notes

The Añejo Old Fashioned is a symphony of flavors. It starts with the deep, caramel sweetness of aged tequila, followed by hints of vanilla and oak. There’s a light spiciness that dances on your palate, balanced by the soothing sweetness of agave nectar. The orange bitters add a citrusy brightness, making each sip a layered and satisfying experience.

Equipment and Glassware

To make this elegant cocktail, you’ll need a few basic tools:

  • Mixing glass
  • Bar spoon
  • Strainer
  • Old Fashioned glass (also known as a rocks glass)

These items help mix the drink to perfection, ensuring every flavor is perfectly balanced.

Ingredients

  • 2 oz Añejo tequila
  • 1/4 oz Agave nectar
  • 2 dashes Orange bitters
  • Orange peel for garnish

Instructions

  1. In a mixing glass, combine the añejo tequila, agave nectar, and orange bitters.
  2. Fill the glass with ice cubes and stir well for about 30 seconds. This chills the drink and dilutes it slightly for a smoother taste.
  3. Strain the mixture into an Old Fashioned glass filled with ice.
  4. Garnish with a twist of orange peel. Run the peel around the rim of the glass before adding it to the drink for an extra burst of flavor.
See also  Rosita 
glasses-of-old-fashioned-with-orange-peels-ice-and-cherry

Pro Tips

  • Use a high-quality añejo tequila for the best flavor.
  • Stir, don’t shake. Stirring prevents the drink from becoming too diluted and maintains its rich texture.
  • Experiment with different bitters to find your perfect match.

When to Serve

The Añejo Old Fashioned is perfect for almost any occasion. It’s a great choice for a relaxing evening at home, a sophisticated party, or when you want to impress your guests with your bartending skills. It’s also an excellent after-dinner drink, thanks to its rich flavors and smooth finish.

Which Liquor Brands to Choose

For the best Añejo Old Fashioned, opt for tequilas that have been aged for at least one year. Brands like Don Julio, Patron, and Herradura offer fantastic añejo options that bring the perfect balance of flavor and smoothness to your cocktail.

Similar Cocktails

If you love the Añejo Old Fashioned, here are five similar cocktails to try:

  • Classic Old Fashioned: The original bourbon or rye-based drink.
  • Manhattan: A whiskey cocktail with sweet vermouth and bitters.
  • Tequila Sunrise: A sweeter, more citrusy tequila drink.
  • Negroni: A gin-based cocktail with Campari and vermouth.
  • Sazerac: A New Orleans classic with rye whiskey and absinthe.

History

The Old Fashioned has been around since the early 19th century, originally a simple combination of spirit, sugar, water, and bitters. The Añejo Old Fashioned puts a modern twist on this classic by using aged tequila instead of whiskey, reflecting the growing popularity and appreciation of fine tequilas worldwide.

Anejo Old Fashioned Cocktail with Cherries and Orange Peel

Anejo Old Fashioned

Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes

See also  The Oaxacan Old Fashioned

Ingredients

  • 2 oz Añejo tequila
  • 1/4 oz Agave nectar
  • 2 dashes Orange bitters
  • Orange peel for garnish

Instructions

      1. In a mixing glass, combine the añejo tequila, agave nectar, and orange bitters.
      2. Fill the glass with ice cubes and stir well for about 30 seconds. This chills the drink and dilutes it slightly for a smoother taste.
      3. Strain the mixture into an Old Fashioned glass filled with ice.
      4. Garnish with a twist of orange peel. Run the peel around the rim of the glass before adding it to the drink for an extra burst of flavor.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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