By Forest Collins
As head bartender at Alcove, Adrian Xu adds his personal touch to the Chinese cocktail scene. Past experience in high end hotels like the Ritz-Carlton and Mandarin oriental attests to his level of customer service. While his previous work at Hope & Sesame – which made recent lists of the Asia’s top 50 bars – are proof of his creative cocktail skills.
Adrian’s Five Tips for an Old Fashioned:
1) For more control over dilution stir separately before pouring into glass over a large ice cube.
2) Use syrup instead of sugar for a richer flavor profile that isn’t too sweet.
3) Match your garnish to your base spirit – for example, use a lemon peel with a rye old fashioned, but not necessarily with a bourbon old fashioned.
4) Be thoughtful about your bitters and try different ones depending on the recipe.
5) Most importantly: always use an old fashioned glass.
Adrian’s Old Fashioned
- 45 ml Dried apricot infused Havana Club 7
- 20 ml Japanese whiskey
- 4 dashes Angostura Aromatic bitters
- 2 dashes orange bitters
- 7 ml Amaretto
Stir over ice and pour over a large ice block.
Garnish with one small verveine leaf and/or a cherry