Old fashioned at Copperwing Distillery
photo by brian shekleton
Bring together a physician, an engineer, and a lawyer and what do you get? Local whiskey in the case of the new Copperwing Distillery in St. Louis Park. Copperwing’s take on an old fashioned dampens the whiskey’s initial heat with a subtly sweet banana clove syrup.
2 ounces Copperwing Distilling Light Whiskey
¼ ounce banana and clove syrup*
2 dashes of Big Watt Coriander Bitters
1 dash of Angostura Bitters
A single clove-spiked orange peel, for garnish
In a mixing glass with ice, add whiskey, syrup, and bitters. Stir until chilled. Strain into an old fashioned glass with a single, large piece of ice. Garnish with the spiked peel.
*To make banana and clove syrup, slice two bananas into thick discs and bring to a boil in 1 liter of water, then reduce volume by half. Strain out solids and return liquid to pot. Add 500 milliliters of granulated sugar and 4 cloves. Combine by bringing to a boil. Remove from heat, cover for 15 minutes, strain into a sealable container, and refrigerate.