INVERSE OLD- FASHIONED
Milk-washing removes enough of the bitters’ astringency that Schneider is able to reverse the classic oldfashioned ratio, using a full 2 ounces of bitters and only a splash of whisky.
60 ml clarified bitters* 7,5 ml Rittenhouse rye (or other quality, high-proof rye) 7,5 ml demerara syrup† pinch of salt
CLARIFIED BITTERS 1-L bottle Henri Vallet Amargo Angostura bitters (This brand comes in a large bottle, making it cheaper to use in a cocktail with these proportions, but feel free to use any Angostura bitters.) 60 ml fresh lemon juice 1 litre whole milk
DEMERARA SYRUP 2 cups demerara sugar 1 cup water
1 / To make the demerara syrup, stir two parts sugar into one part water over medium heat until the sugar dissolves. Let cool. 2 / To make the clarified bitters, combine bitters and lemon juice and slowly stir this mixture into the milk in a glass jar. The milk will start to curdle. 3 / Refrigerate and leave untouched for 12 hours, then strain the mixture through a chinois (fine strainer) lined with cheesecloth. Strain again through a coffee filter to catch any last particles. 4 / Stir the clarified bitters, rye, demerara syrup, and salt with ice. Strain into a rocks glass over a large cube. Cut a small round of lemon peel with a sharp paring knife for a garnish.