I am not a big whiskey gal. Believe me, I would feel a lot cooler if I was. In college I was super basic and drank vodka tonics all night long (Or double vods tons as my more obnoxious self would call them.) Then when both my taste buds and my taste level grew up, I moved on to gin. When I drink liquor, I drink gin. I personally like a good old martini, but I have one and I’m done for the night. When going out with friends, it’s best not to get sloshed after one cocktail. I’m learning, and trying to turn on to the flavors of whiskey so I have something to sip on.
Here in Dayton we are lucky enough to have one of the top bourbon bars in the country, and when you visit The Century Bar it’s your Daytonian duty to drink one of the hundreds of different bourbons they offer. This is how I got turned onto Old Fashioneds. The Old Fashioned is the perfect cocktail for a whiskey newbie because it still has a touch of sweetness to override the whiskey burn. Plus, you look almost as cool as Don Draper when you drink it…almost.
Now, picture me inching my spectacles up the bridge of my nose when I tell you that over the course of cocktail history, Old Fashioneds have evolved with different preparations and garnishes. While today’s version is not technically the original cocktail preparation, the recipe I’m about to give you has become the norm and widely enjoyed:
- 2 oz. whiskey (I like rye whiskeys, but the choice is up to you!)
- ¼ oz. simple syrup
- 2-3 dashes angostura bitters
- Orange peel
- 2 Luxardo Cherries
In rocks glass, muddle together orange slice, cherries, simple syrup and bitters. Pour whiskey on top, add ice and enjoy like the ladies and gentleman that you are. It’s that simple.
Now, because drinking in the morning is not acceptable in our society, but breakfast pastries are, I decided to see if I could combine the two. So, without further adieu, this month’s boozy baking: Old Fashioned Scones.
I start with orange and cherry scones, which are slightly sweet, bright and citrusy. The glaze on the scones is where it gets boozy, plenty of whiskey, a few dashes of bitters and more orange juice. The glaze offers up the nice whiskey bite, with some sweetness from the orange. The bitters are optional (in the baking, not the drink), but I think it provides the glaze with a nice round flavor. Recipe below! Happy Baking and even Happier Boozing!
Old Fashioned Scones:
(Makes 12 scones)
- 2 ½ cups flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- Zest from 1 orange (about 1 Tbsp, but feel free to add more for a brighter flavor)
- 1 stick butter, cold, diced
- 2 large eggs
- ½ cup heavy whipping cream (plus extra for brushing)
- 1 cup dried cherries
- 4 Tbsp melted butter
- 1 ½ cups confectioners sugar
- Juice from 1 orange
- ¼ cup whiskey
- 8-10 dashes angostura bitters (optional)
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a bowl, stir together flour, sugar, baking powder, salt and orange zest.
- Add butter pieces and cut butter into the mixture until you have small coarse crumbs. (I’ve found that a pair of kitchen scissors is the easiest way to go, otherwise two knives will work.)
- Toss in dried cherries and stir to coat.
- Whisk together the eggs and heavy cream. Pour into dry mixture and stir until just combined.
- Flour a dry surface, turn out dough and form into a round disk, about ¾” thick. Cut into 12 equally sized wedges. Brush with more heavy whipping cream.
- Bake for about 15 minutes, or until golden.
- While scones are baking, over medium heat, melt butter.
- Add confectioners sugar, whiskey, bitters and orange juice.
- Whisk until combined. Let it come to a simmer, but not a boil.
- With another large baking sheet, put cooling racks on top. Cool scones slightly, then pour glaze on top. Once glaze has stopped dripping off a bit, gather the glaze that has collected on the baking sheet, and continue process until scones are glazed to your liking.