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With every party I throw in the winter, I always include an Old Fashioned Bar. It's my absolute favorite cocktail and I love trying out new flavor combinations to theme them for my parties and events! This year I went down the rabbit hole of tea, brewing different combinations and turning them into flavored simple syrups. While my heart still belongs to the Honey Hibiscus Old Fashioned I created for my Goddess of Spring 30th Birthday Party, a close second and the crowd favorite was this citrusy earl grey creme tea themed Old Fashioned, which I started by naming the London Fog for my Old Fashioned Bar Sign.
I actually didn't know there was such a thing as a London Fog Old Fashioned when I first started experimenting with my Earl Grey syrup recipe, so when I was informed about it at my New Years Midnight Masquerade Party, I changed up the name a little to distinguish it from its cousin, and the London Lemon Old Fashioned was born!
This Old Fashioned is based around three of my favorite things: rye whiskey, lemons, and earl grey creme tea! Earl Grey Creme tea is my absolute favorite, a black tea infused with bergamot, lavender, and notes of vanilla. While bergamot usually goes with orange in my book, I opted for lemons in this cocktail, being my favorite of the citrus fruits as well as my favorite peel to use in garnishing Old Fashioneds made with rye whiskey. I used High West Double Rye in this recipe, which I adored as I always do, but others tried the syrup with my selection of Bourbons and were equally pleased!
For my winter party, I labeled and stored each syrup in Vinyl Labeled Bottles for people to mix their own Old Fashioneds to their preference, but I’ve also premixed them and stored them in swing top bottles if I’m using it as one of several signature cocktails. Below I’ve given the proportions for both a single drink and a premixed bottle, so whether you are making a batch for the group or just one for your own Friday night in, you’ll be able to make this lovely lemony cocktail to enjoy!
INGREDIENTS
You’ll notice I use ounces for single cocktails and ml for the batch, these are what I measured each in when I was recipe testing! Jiggers and shot measure ounces more easily, whereas when I’m making a batch cocktail it's usually in a 750ml or 1L bottle.
SINGLE COCKTAIL:
(shaken on ice & served)
2 oz. Rye Whiskey
1/2 oz. London Lemon Syrup
3 dashes Angostura Bitters
lemon peel for garnish
BATCH COCKTAIL:
(shaken & stored in 1L Bottle)
600 ml Rye Whiskey
150 ml London Lemon Syrup
30 dashes Angostura Bitters
lemon peel for garnish
LONDON LEMON SUGAR SYRUP
6 Tbsp Earl Grey Creme Tea
1 Tbsp Lemon Juice
2 Cups Water
2 Cups Sugar
PREPARATION
SUGAR SYRUP PREPARATION
1. Brew tea at 208 for 4-5 minutes. Remove tea dregs and transfer tea to a small pot.
2. Add sugar and whisk over medium heat until sugar is dissolved. Add lemon peels and simmer, covered for 10 minutes. Remove from heat
3. Let the mixture cool, then strain out the lemon peels. Refrigerate syrup in a bottle until ready to use.
SINGLE OLD FASHIONED:
1. Add bitters and lemon london fog simple syrup to glass and stir to mix.
2. Add Ice Cubes and top with whiskey. Garnish with Orange Slice
BATCH BOTTLED OLD FASHIONED:
1. Combine the orange and angostura bitters to a small measuring cup, then transfer to your swing top bottle.
2. Add the rye whiskey and lemon london fog simple syrup to the bottle, close and swirl to mix. Then put in your fridge until you’re ready to serve!
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