Sarah Sharratt shares her version of an old fashioned cocktail recipe, which she created with the help of mixologists at the famous Café Moderne in Paris.


  • 2 - 3 dashes angostura orange bitters (original bitters will work too)

  • 1/2 teaspoon simple syrup

  • Pinch of ground cinnamon

  • 2 ounces good quality bourbon

  • Orange peel, for garnish


  • 1.

    In a low-ball glass, mix together the orange bitters, simple syrup, and pinch of cinnamon. Add ice to the glass and top with the bourbon.

  • 2.

    Stir and garnish with a twist of orange peel. Enjoy immediately.


If you don’t have simple syrup on hand, add one sugar cube and a few dashes of water instead. Stir well so that the sugar dissolves into the water and bitters before adding the bourbon.

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