Fall Spice Syrup + Old Fashioned

I couldn’t have planned this post any better because today it finally feels like Fall. The windows are open, there’s a beautiful breeze coming in and it’s a most wonderful 66 degrees out there. Time for an old fashioned, right? 😉 I had an idea to make a Fall spiced syrup that you can use a number of ways all throughout the cold months. My favorite way to use it is in an old fashioned, but you can use it in a daiquiri, a fix, or even your coffee. Use it in any cocktail that calls for simple syrup by merely swapping it out and making your drinks a little more Fall appropriate.

Fall Spice Syrup

2 cups Demerara Sugar

1 cup water

2 cinnamon sticks

1 whole nutmeg

1 tsp. allspice

2 tsp. ginger

2 tsp. whole cloves

2 tsp. vanilla extract

5 whole cardamom pods

3 whole star anise

Put your sugar and water in a pot, heat on the stove until sugar is dissolved. Place all your spices in the pot with the demerara syrup and simmer for 20 minutes, stirring occasionally. Never allow this to boil. After 20 minutes, remove from heat and let completely cool. This allows the spices to steep further before straining. Add vanilla extract and strain to remove whole spices. Transfer to a jar or bottle and store in the refrigerator.

Fall Spice Old Fashioned

1 oz. Apple Brandy

1 oz. Virgil Kaine Ginger infused Bourbon

1/2 oz. Fall Spice Syrup

2 dashes of Orange Bitters

Build in glass, add ice, give it a stir 5-6 times and garnish with an orange twist and star anise.

For the old fashioned I was inspired by one of my favorite variations, the American Trilogy cocktail (Apple Brandy, Rye, brown sugar, orange bitters). It was created by Richie Boccato (my boss) at Milk & Honey in 2006. When I worked at Flatiron Lounge one of my co-workers served it to me there because they knew how crazy I was about Lairds Apple Brandy. I had to have one from the man himself and that was actually my first time going to Milk & Honey. Little did I know that years later I would go on to work for him at Dutch Kills and PKNY.

My version is a little sweeter because I decided to use Virgil Kaine ginger infused bourbon. This flavored whiskey begins with bourbon made from 60% corn, 36% rye, and 4% barley, the same mash bill for Virgil Kaine High-Rye bourbon. Then this bourbon is infused with yellow Hawaiian ginger. I love how this bourbon works in this particular cocktail because it enhances the flavors of the syrup and blends so well with the apple brandy. I can’t wait to hear what you’ll be making with this Fall Spice Syrup. Are you going to give this old fashioned a whirl? Let me know in the comment below. Happy Friday everyone! xo