Old Fashioned, New Again.
Words by Jarry. Photos by Cara Howe.

This story comes to us from our friends over at Jarry – a newly launched print magazine that explores where food and gay culture intersect. One of the magazine’s Co-Founders, Alex, was an early supporter of TRNK and we’re excited to help spread the word for his new project!

Check out one of our favorite stories from Issue 1 – creative reinventions of the classic Old Fashioned. At the end of the story, you’ll find a special offer for $5 off all Jarry subscriptions, including pre-orders for Issue 2, releasing next month.





“An Old Fashioned is the root of all cocktails,” says Diego Sanchez-Maitret, a New York-based mixologist and owner of the craft cocktail service Cocteleria. Traditionally it’s made from just booze (usually whiskey or brandy), sugar, and bitters, then garnished with a citrus twist or maraschino cherry. Here, Diego offers four unique variations on the classic, each made from a different base liquor, and homemade flavoring agents that will distinguish your cocktails from the rest.


The instructions are the same for all of the recipes that follow: Combine the ingredients in a tall mixing glass, add about 6 ice cubes per serving, then stir steadily for 30 seconds. Strain the drink over fresh ice cubes in a tumbler.



An Old Fashioned is the root of all cocktails.

– Diego Sanchez-Maitret, owner of Cocteleria



Apple & Bourbon

ingredients
Liquor: 2½ oz apple infused bourbon*
Sweet: ½ oz cinnamon simple syrup*
Bitter: ¼ oz Fernet Branca
Garnish: apple slice dipped in cinnamon powder

instructions
Combine the ingredients in a tall mixing glass, add about 6 ice cubes per serving, then stir steadily for 30 seconds. Strain the drink over fresh ice cubes in a tumbler.

*Add one diced Braeburn or Macintosh apple to a 750mL bottle of Bulleit bourbon. Infuse for 7 days. Strain.
*Combine 1 cup brown sugar and 1 cup water in a small saucepan. Place over low heat and stir until dissolved. Stir in two tablespoons ground cinnamon.
Coffee & Rum

ingredients
Liquor: 2½ oz chicory infused rum*
Sweet: ½ oz honey syrup*
Bitter: 1 dash orange bitters
Garnish: lemon twist

instructions
Combine the ingredients in a tall mixing glass, add about 6 ice cubes per serving, then stir steadily for 30 seconds. Strain the drink over fresh ice cubes in a tumbler.

*Add ½ cup Cafe du Monde Coffee with Chicory to 750mL bottle of Mount Gay rum. Let stand at room temperature for 1 day. Strain.
*Stir together equal parts honey and water until combined.
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Grapefruit & Mezcal

ingredients
Liquor: 2 oz Santa Pedera Mezcal Joven
Sweet: ½ oz grapefruit oleo-saccharum*
Bitter: ¾ teaspoon of Amargo-Vallet bitters or Angostura bitters
Dash Orange Cream Citrate bitters or orange bitters
Garnish: grapefruit twist

instructions
Combine the ingredients in a tall mixing glass, add about 6 ice cubes per serving, then stir steadily for 30 seconds. Strain the drink over fresh ice cubes in a tumbler.

*Use a vegetable peeler to remove the zest of 3 grapefruits in long strips. Combine the peels with ½ cup sugar in a lidded jar. Let stand for 3 days, shaking periodically to redistribute the solids, until the sugars are dissolved and an oily syrup has formed. Discard the peels. Refrigerate.
Green Pepper & Gin

ingredients
Liquor: 2 oz green pepper-infused gin*
Sweet: ½ teaspoon Morris Kitchen Ginger Syrup, ½ teaspoon apple cider vinegar
Bitter: 2 dashes celery bitters
Garnish: slice of green pepper and lime zest or twist

instructions
Combine the ingredients in a tall mixing glass, add about 6 ice cubes per serving, then stir steadily for 30 seconds. Strain the drink over fresh ice cubes in a tumbler.

*Add 2 seeded, diced green bell peppers to a 750mL bottle of Brooklyn Gin. Infuse for 5 days. Strain.
A Special Offer: Enjoy $5 Off Jarry

TRNK readers can enjoy $5 off any order from the Jarry shop, including subscriptions, t-shirts, totes, and pre-orders for Issue 2, releasing next month! Visit www.jarrymag.com and enter code ‘TRNK’ at checkout.

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