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Wild Fashion by The Wild Denver

The idea for this whiskey cocktail started with a morning pastry, says The Wild Denver general manager Anders Lehto. “We thought creating a syrup to mimic that pastry’s flavor would be great for lattes,” Lehto says. Then, bar manager James Keiser saw its potential in cocktails, creating an orange cardamom oleo saccharum to sweeten the combo of whiskey, manzanilla sherry, and bitters.


  • 1 1/2 oz. rye (The Wild uses Old Overholt)
  • 3/4 oz. manzanilla sherry
  • 1/2 oz. orange cardamom oleo saccharum
  • 3 dashes Peychaud's bitters
  • ____________________
  • Orange Cardamom Oleo Saccharum
  • 1 cup white sugar
  • 1 cup hot water
  • 2 oranges
  • 4 Tbsp. cardamom seeds
  • 4-5 sticks cinnamon sticks
  • Tools:mixing glass, barspoon, strainer
  • Glass:rocks
  • Garnish:lemon peel


Add all of the the ingredients to a mixing glass with ice. Stir and strain into a glass. Garnish.

Orange Cardamom Oleo SaccharumPeel the oranges and place the peels in a sealable container, then lightly muddle. Add the sugar, cover the container, and let sit overnight. Add the cinnamon and cardamom to a pot over medium heat. Stir frequently until the spices become aromatic. Add water, then bring to a light boil. Add the sugar and orange peels from the sealable container, bring back to a boil, and stir until all the sugar has dissolved. Remove from the heat and let cool. Strain through a fine strainer. Will keep for 2 weeks in the refrigerator.

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