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.
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.
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.