COCKTAIL RECIPE
Makes 1 cocktail
2 oz bourbon
1/4 oz demerara syrup
2 dashes black walnut bitters
1 dash Angostura bitters
Make the demerara syrup using the recipe in Notes from the Bar. Add the bourbon, syrup, and both bitters to a mixing glass with ice and stir until well chilled. Strain over one large ice cube in a rocks glass and garnish with an expressed orange peel and an Amarena cherry.
NOTES FROM THE BAR
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THE LODGE INSPIRATION
This one is our nod to a beautiful old fashioned we love getting at the RT Lodge, a local inn we return to again and again. We are not claiming to replicate their exact recipe, just borrowing the memory it left us with.
BLACK WALNUT IS THE STAR
We kept the black walnut bitters front and center and used just one dash of Angostura in the background. The walnut is what makes this old fashioned feel different from a classic, so let it lead.
DEMERARA SYRUP
Combine equal parts demerara sugar and water in a small saucepan and heat gently until fully dissolved. Let it cool before using. Demerara brings a deeper, more molasses forward sweetness than a standard simple syrup.
ICE MATTERS
One large cube melts slower than several small ones, which keeps this cocktail from watering down too quickly while you sip. → Shop our favorite large cube tray
JUST RELEASED
30 OF OUR MOST-LOVED COCKTAILS, GATHERED INTO ONE COLLECTION
A RITUAL WE RETURN TO
Our cocktails are part of something bigger for us. They’re the beginning of Date Nite, a connection-centered experience we created to help you slow down, share a meal, and enjoy time with the one you love.
Each Date Nite is thoughtfully planned for you, so you are not stuck deciding what to cook or how to pull the night together. We pair one cocktail with a complete menu, a simple flow from prep to plate, and small details that make the evening feel easy and connected from start to finish.
It is not about perfection. It is about presence, and creating space to reconnect, whether that is with your partner or simply with yourself, over a really good meal.
STORIES WORTH SAVORING
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