• On The Menu: Shaken and Stirred

    Get those cocktail shakers ready, people! We teamed up with Gabriel Cabrera, the whiz kid behind food and design blog Artful Desperado, to create two cocktails: a classic Old Fashioned and, to put a twist on the original, a Roasted Plum Old Fashioned.

    First off, you can't go wrong with an Old Fashioned; it's a cocktail staple that is both tasty and boozy. The main trick to making a classic old fashioned is to use a big hunk of ice to keep it cold, or use a frozen drink rock if you don't want to water your drink down. With the Roasted Plum Old Fashioned, we know there's no need to reinvent a classic, but fall is fast approaching and the farmer's markets are starting to carry one of our favorites: Italian plums! This variety of plums is mild when eaten as-is, but when they're roasted, the plum factor skyrockets. We suggest you try both cocktails, because...well, do you need an excuse? Didn't think so.

    The Classic Old Fashioned
    Makes one cocktail

    -2oz whiskey (some people use Bourbon, which is also fine)
    -3 dashes of Angostura bitters
    -1 teaspoon simple syrup (recipe below)
    -1 large piece of orange rind

    To make your own simple syrup: mix 1/2 cup of water and 1/2 cup of granulated sugar in a heavy-bottom pan, swirl to dissolve, simmer for 5 minutes. Remove from heat and cool down before using.


    1. Place the syrup and bitters in an old fashioned glass.

    2. Place a large ice cube in the glass and swirl for a few seconds (or use a frozen drink rock, whichever you prefer).

    3. Pour the whiskey over the ice cube. Swirl once.

    4. Squeeze the orange rind on top of the cocktail to release the oils and use as garnish.

    Roasted Plum Old Fashioned
    Infusion makes 4 cocktails

    -1 cup of plums, pitted, sliced in half
    -10 oz whiskey
    -Angostura bitters
    -4 teaspoons of simple syrup (one for each cocktail)


    1. Preheat the oven at 400F. Place plums on a baking sheet lined with parchment paper. Bake plums for 10-12 minutes until caramelized and dark (be careful not to burn them).

    2. Once plums cool down a bit, scoop them out and place in a large glass container. Top roasted plums with whiskey and let them sit for at least 2 hours (overnight is better!). When ready, strain the mix using a fine mesh or strainer. Set aside

    3. To make each individual cocktail: take a chilled glass (place in freezer for a minute or 2), then put a few dashes of angostura bitters in it, a teaspoon of simple syrup, and 2 oz of the plum infused whiskey. Swirl for a few seconds and sip! You can save the boozy fruit from the infusion and use it on other baked goods and even on top of pancakes! Enjoy!

    To see more from Gabriel, follow him on Instagram!
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