We all know the Old Fashioned—bourbon or rye mixed with sugar, bitters, and water—it’s as classic as they come. But there’s an Old Fashioned-like cocktail that Jared Kelly, head bartender at Merchants Cigar Bar in New York City, feels is underrated: the American Trilogy. Created in 2007 by Richard Boccato and Michael McIlroy at New York City cocktail bar Little Branch, it features rye, applejack, orange bitters, and brown sugar. But Kelly likes to switch things up and use American single malt in place of rye.
“American single malts are slowly making their way up in the premium whiskey drinker’s catalog, and it’s a fantastic thing for the style,” he says. “Westward Whiskey has a fantastic version that’s distinct enough to stand on its own while still being fantastic for mixing up a drink. It stays bold enough in a cocktail to let you know its presence without taking away from the cohesion of the sum of its parts.”
Westward’s single malt is Kelly’s go-to for his Malted American Trilogy. “It’s my favorite cocktail to make with this whiskey,” he says. “The woody, malty tones of the whiskey play nicely with apple brandy to make a crisp and smooth cocktail that any Old Fashioned drinker will love.”
Malted American Trilogy
Jared Kelly, head bartender at Merchants Cigar Bar in New York City
- 1 oz. Westward (or other American single malt)
- 1 oz. Laird’s bottled in bond apple brandy
- 1/4 oz. Demerara syrup
- 3 dashes Hella Cocktail Co. Orange bitters
- 1 dash Angostura bitters
- Orange peel for garnish
Combine all ingredients in a mixing glass. Add ice and stir until cold. Strain over fresh ice into a rocks glass and garnish with an orange peel.
