Food & Drink

A Toasted-Hazelnut Old Fashioned from the Great Drinking Gods in the Sky

Friday Happy Hour: Oh Yeah, There’s Bourbon All Right

By Hadley Tomicki ·
6eaf42c78f6cdc3491ff7d6195e822c7
They do things differently in the upper reaches of our atmosphere.

Yes, even Old Fashioneds.

For proof, see this riff on the time-tested cocktail, which comes from 71Above, a new restaurant way the hell up in the skies of Downtown LA.

The drink involves you making a toasted-hazelnut bourbon infusion, the most fulfilling of DIY projects. And when all is said and done, you’ll have a cocktail bearing complex nutty flavors alongside the welcome kick of cognac.

Just in case the bourbon fails to free you from this terrestrial world.

Downtown

1 1/2 oz toasted-hazelnut bourbon*
1/2 oz Pierre Ferrand Ambre Cognac
1 tsp Giffard Apricot Liqueur
1 tsp demerara syrup
3 dashes Angostura bitters

Stir ingredients for approximately 35 revolutions in a mixing glass with ice. Pour into a rocks glass with one large ice cube. Garnish with an orange twist.

*Toasted-Hazelnut Bourbon

1 L bourbon
2 cups toasted hazelnuts

Roughly chop hazelnuts and roast in the oven at 300 degrees F for 35 to 40 minutes or until golden brown. Pour bourbon into a 1.5-liter mason jar with warm hazelnuts and let sit for no less than 24 hours. Strain bourbon through a fine strainer and cheesecloth, and it’s ready to use.

Hadley Tomicki lives in Los Angeles. He is probably going nowhere on the 10 Freeway this very second.

Elsewhere on the Daddy

More Food & Drink