I'm Old Fashioned - Imbibe Magazine Subscribe + Save

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. Stiggins’ Fancy Pineapple Rum
½ oz. Punt e Mes
⅛ oz. maraschino liqueur
Tools: mixing glass, barspoon
Glass: rocks
Garnish: maraschino cherry and pineapple cube soaked with Angostura bitters

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

Krissy Harris, Jungle Bird, New York City

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend