High Noon Old-Fashioned

Southern Kitchen

Serves: 1

Hands On Time: 10 minutes

Total Time: 30 minutes


Blackstrap Molasses Simple Syrup

1/2 cup water

1/2 cup dark brown sugar

2 tablespoons blackstrap molasses


1 large ice cube, for serving

Ice cubes, for stirring the drink

2 ounces bourbon

1/2 ounce Blackstrap Molasses Simple Syrup (above)

1 full dropper’s worth 18.21 Havana and Hide bitters

Orange peel, for garnish


To make the blackstrap molasses simple syrup: In a small saucepan, combine the water, brown sugar and molasses. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool to room temperature. Transfer to a storage container and refrigerate for up to 1 month.

To make the cocktail: Place the large ice cube in a rocks glass.

In a cocktail mixing glass filled halfway with ice, combine the bourbon, simple syrup and bitters. Stir with a bar spoon until the drink is chilled, 45 to 50 rotations (about 45 seconds). Strain the drink over the ice cube in the prepared glass.

Hold the orange peel above the drink in your non-dominant hand between your thumb and pointer finger. Light a lighter or a match and run it over the peel side for about five seconds to express the oils into the drink. Rub the peel around the rim of the glass and drop it into the drink. Serve immediately.

About the recipe

We like to call this earthy, rich cocktail “Clint Eastwood in a glass.” Both the blackstrap molasses and the Havana and Hide 18.21 bitters lend leather, cigar and clove flavors to this twist on an Old-Fashioned; it tastes like something a cowboy might drink. We like to use Thirteenth Colony’s Sour Mash Bourbon in this recipe, because its vanilla, caramel and cinnamon notes help balance out the earthiness of the other ingredients. In addition, this bourbon’s higher proof allows it to stand up to big, bold flavors. However, if you can’t find Thirteenth Colony, you can use any bourbon you’d like. In fact, we encourage you to try all kinds of ryes and bourbons, in order to find your favorite and create your own take on the High Noon. This cocktail was crafted and submitted by Editor-in-Chief Ashley Twist Cole’s husband, Joshua Cole.