A small piece of hickory is set afire, its smoke trapped in a glass. Kovalorganic oat bourbon, maple syrup, and Angostura orange bitters absorb the smokiness, and the concoction is whisked in front of me.
Ingredients
- 2.5 ounces Koval organic oat whiskey
- .25 ounce Vermont maple syrup
- 2 dashes Angostura bitters
- 1 dash orange bitters
Preparation
Stir with ice, strain, add a large rock in a double old-fashioned glass, and garnish with expressed orange peel.
About this recipe
Courtesy of Au Comptoir in Woodstock.
