The Normandie Club’s (@thenormandieclub) cocktails are adventurous spins on familiar classics, and this nutty riff on an Old Fashioned has an added spark of spice.
1 1/2 oz. coconut bourbon 1/2 oz. apple brandy (such as Clear Creek’s 8-year-old) 1 tsp. spiced almond syrup
Combine ingredients in a mixing glass with ice and stir to chill. Strain into a glass filled with a large ice cube; garnish.
Coconut Bourbon: Toast 1 1/2 oz. of coconut flakes in a dry pan over medium heat until golden, about 5 minutes. Add to a zip-closed plastic bag along with 10 1/2 oz. of bourbon (Normandie Club recommends Old Forester (@oldforester)). Press the bag to remove as much air as possible, then seal. Fill a large saucepan with water and bring to a boil; remove from heat and add the bag containing the bourbon mixture (Water should completely cover the bag); cover the pot and let soak for two hours. Remove the bag and chill it in ice water until cool, then strain the infusion into a plastic container. Place the mixture in the freezer for 24 hours, then strain again to remove all the solids, and bottle for use.
Spiced Almond Syrup: Mix 7 oz. of demerara sugar with 3 1/2 oz. of water in a saucepan and stir over low heat until the sugar dissolves. Add a scant 1/4 cup of sliced almonds, 1 cinnamon stick and 2 whole clobes, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool; strain into a container and keep refrigerated for up to 1 month.