In this old-fashioned variation, Seattle bartender Chris Elford uses molasses-like sorghum syrup (called “durra” in northeastern Africa). According to Elford, sorghum syrup is rich and earthy and goes particularly well with spicy rye.
1 to 3 brandied cherries skewered on a pick, for garnish
How to Make It
In a mixing glass, combine the whiskey, brandy, sorghum syrup, Scotch and bitters. Fill the glass with ice, stir well and strain into a chilled rocks glass over the large ice cube. Pinch the orange twist over the drink and drop it in, then garnish with the skewered cherries.
Sorghum syrup: Mix 3/4 teaspoon sorghum syrup with 3/4 teaspoon hot water and let cool.
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