El Abuelo: An Old Fashioned Variation

Recipe: Carolina González , Trino , Chicago

Photo: Gaz Creative

November 21, 2025

A cocktail that’s made to be enjoyed during the cozy seasons.

This Old Fashioned-inspired cocktail by Carolina González of Chicago’s Trino adds warmth and depth to the whiskey cocktail using the earthy herbaceousness of a Mexican amaro and the baking spices of a spiced brown nectar. “It’s the kind of drink you want when it’s cold out, sitting by a fire, or winding down after dinner,” says González.

Ingredients

2 oz. bourbon
1 oz. amaro (Trino uses Maxico Mistico Licor del Sobador)
1 barspoon spiced brown nectar
1 dash orange bitters
1 dash Angostura bitters
2 drops saline solution

Tools:mixing glass, barspoon, saucepan
Glass:rocks
Garnish:sprig of thyme and an orange swath

Preparation

Add all of the ingredients to a mixing glass with ice and stir for approximately 10 seconds. Strain over a large ice cube into the glass. Garnish.
Spiced Brown NectarIn a saucepan, lightly toast 1 Mexican cinnamon stick, 4 pieces of whole allspice, 3 whole cloves, add 16 oz. of water, steep for about 10 min, extracting all of the flavor; essentially making a tea. Remove the spices and add 1 cup of piloncillo and 1 cup of dark brown sugar. On high heat, dissolve the sugar and bring to a boil. Strain nectar and cool it down before use. This will keep in the refrigerator for up to 1 month.
NoteThe recommendation of the Maxico Mistico Licor del Sobador Amaro is based on the fact that it’s lighter and more citrus/ginger root-forward in flavor than most amari. However, feel free to use another amaro, such as Montenegro, Averna, or Amaro Nardini.