Originally created by former bar lead Willem Van Leuven at San Diego’s Herb & Wood and adapted by bar lead Emily Carroll, this take on the Old Fashioned rotates in a different flavored syrup depending on the seasonal produce that’s available. “The strawberry-vanilla syrup that we currently use to add dimension to this cocktail was the result of a collaborative effort with our executive pastry chef Adrian Mendoza, who’s the brains behind the berry syrup series and to date has developed a cranberry-cinnamon and blackberry-cinnamon, in addition to the strawberry,” says Carroll. Feel free to riff on a different flavor.
Add all the ingredients to a double rocks glass filled with 1 large ice cube and stir for 18 to 20 seconds, then add a few more ice cubes.
Express the oil of an orange peel, and drop the peel in the glass.
*Strawberry-vanilla syrup: Add 1 cup water, 1 cup granulated sugar and the beans scraped from 1 vanilla bean to a saucepan. Bring to a low simmer until sugar dissolves, then add 2 cups sliced strawberries and simmer on low for 15 minutes. Remove from heat, mash strawberries and let cool. Strain out solids and store the syrup in the refrigerator for up to 1 week.