I’m Old Fashioned

Jungle Bird owner Krissy Harris found inspiration for this Old Fashioned riff in the tropical food and drink trends of the 1950s. “On many dishes from this time period, a maraschino cherry and ring of canned pineapple were the garnish, so I thought to split the rye base with Stiggin’s Fancy Pineapple Rum and replace the sugar cube with maraschino liqueur. Instead of the classic Angostura bitters, which I felt would overpower the tropical notes, I used Punt e Mes vermouth for a more balanced flavor.”

¾ oz. rye whiskey
¾ oz. Plantation Stiggins’ Fancy Pineapple Rum
½ oz. Punt e Mes
⅛ oz. maraschino liqueur
1 each Angostura soaked pineapple cube
Tools: mixing glass, barspoon
Glass: rocks
Garnish: Angostura-soaked pineapple chunk and maraschino cherry

Combine all the ingredients in a mixing glass with ice and stir for at least 20 seconds. Strain into a rocks glass over fresh ice and garnish.

Krissy Harris, Jungle Bird, New York City


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