Toasted Old-Fashioned

Ingredients

• 1 ¾ oz (50 ml) Canadian whisky
• ⅓ oz (10 ml) Toasted Chamomile and Saffron Bitters
• ¼ oz (8 ml) maple syrup
• 3 orange peels

Toasted Chamomile and Saffron Bitters:

• 26 oz (750 ml) Canadian rye
• ¾ cup (25 g) dried chamomile flowers
• 1 tbsp (6 g) caraway seeds
• 1 tbsp (6 g) fennel seeds
• 1 tbsp (15 g) green cardamom pods
• 1 tbsp (5 g) star anise pods
• 0.5 g Spanish saffron threads
• 3 vanilla beans
• One 4-inch (10 cm) cinnamon stick

Directions

1. Pour the whisky, bitters, and maple syrup into a double old-fashioned glass.
2. Add 2 orange peels and muddle.
3. Fill the glass with ice and stir to chill, approximately three rotations.
4. Gently squeeze the peel between your index finger and thumb to extract the oils into the cocktail.
5. Discard the peel and serve.

For the Toasted Chamomile and Saffron Bitters:

1. In a frying pan over low heat, carefully toast the chamomile until browned and fragrant, about 15 minutes.
2. Remove from the heat and let cool for 10 minutes.
3. Put the toasted chamomile and all the remaining ingredients into a 68 oz (2 L) mason jar, seal, and set aside for 2 months to infuse.
4. Using a chinois, fine-strain into another 68 oz (2 L) mason jar. Store at room temperature. The bitters will last indefinitely.