From the bar at Simon Pearce.
1 oz Buffalo Trace Bourbon
1 oz Whistlepig Piggyback Rye
¼ oz of Demerara Syrup:
2 parts Demerara sugar
1 part water
2 dashes Angostura Bitters
1 dash Housemade Orange Bitters (or Regan's)
Orange peel + Luxardo Maraschino cherry to garnish
To make the Demerara syrup, dissolve the Demerara sugar in hot water. Let cool.
Combine all ingredients in a mixing glass. Add ice and stir for 25 revolutions.
Strain into an Ascutney Whiskey glass over one large ice cube.
Twist the orange peel over the drink to release its oils. Garnish with the peel and cherry.
ASCUTNEY DOUBLE OLD-FASHIONED