- TIME 2 minutes
- MAKES 1 cocktail
- 1 oz overproofed bourbon
- 1 oz peaty scotch
- 0.5 oz maple syrup
- 2 dashes Angostura bitters
- 2 dashes Chocolate bitters
- In a chilled rocks glass, combine bitters, maple syrup and spirits.
- Stir gently with a large rock of ice for several turns
- Garnish with an orange twist
- I generally prefer using an overproofed whiskey when making old fashioned variations, and this is no exception. I had good results with Old Forester 1920.
- I'm typically not a big fan of putting good scotch in cocktails, but something like the Laphroaig 10, or Ardbeg 10 works nicely. In a pinch, or when pinching pennies, I've used the Shieldaig Islay expression, which isn't great on its own, but imparts the desired base flavor profile.
- This drink is meant to be built in the glass, and waters down well. The flavor profile shifts as the ice melts, and I find it relatively enjoyable throughout.
- Using marginally less maple syrup might be desirable depending on how sweet you prefer the drink, but real maple syrup is key to bringing the rest of the flavors together.
- [Don Lockwood Cocktail](https://www.foodrepublic.com/recipes/fathers-day-drinking-don-lockwood-cocktail-recipe/)