Après Ski, An Old Fashioned Variation - Imbibe Magazine Subscribe + Save

Après Ski, An Old Fashioned Variation

This Old Fashioned variation is all about comfort, which is precisely what Lydia McLuen—former beverage director for the Portland, Oregon, outpost of Icelandic hotel KEX and its two restaurants—was aiming for. “One of Iceland’s common phrases is gluggaveður, which means ‘window weather.’ It looks amazing and idyllic, but when you go outside it actually turns out to be too cold,” says McLuen. “This drink is perfect for that sort of thing.”


  • 1 1⁄4 oz. pecan-infused bourbon (McLuen uses Buffalo Trace)
  • 1⁄2 oz. Amaro Nonino
  • 1⁄4 oz. blended Scotch whisky
  • 1⁄4 oz. rich demerara syrup (2:1)
  • 3 dashes Angostura bitters
  • Tools: barspoon, strainer
  • Glass:rocks
  • Garnish:orange twist


Stir all of the ingredients with ice, strain into a rocks glass over a single large ice cube, then garnish.

Pecan-Infused Bourbon: In a small skillet over medium heat, toast 150 grams of pecans until lightly golden, about 5 minutes. Combine the nuts with one 750 ml. bottle of bourbon (McLuen uses Buffalo Trace) in a sealable, non- reactive container, such as a glass jar. Store in a dark, cool place for 1 week, then strain through a fine mesh strainer or cheesecloth. If any particles remain, strain again through a coffee filter. The infused bourbon will keep at room temperature for 1 month. To make the infusion by sous vide, set the temperature on the immersion circulator to 145 degrees F. Combine the toasted pecans and bourbon in a sealable, heatproof bag and place in the water bath for 2 hours. Transfer the bag to an ice bath and cool to room temperature, then strain and bottle for use.

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