A soft and textural approach to the old fashioned, we use a culinary approach to this Ironbark Smoked Rye Malt Whisky cocktail.

Ingredients:

• 50ml Ironbark Smoked Rye Malt Whisky

• 15ml burnt butter syrup*

• 3ml The Bitter End Jamaican Jerk Bitters

• sage leaves to garnish

Method:

Measure out all ingredients and add into a cocktail mixing glass. Stir down and strain into a rocks glass over ice. Garnish with sage leaves.

*Simmer 100g of brown sugar with 200g butter and 20g of fresh sage leaves. Cook gently until butter is melted and sugar dissolved. Strain through cheesecloth and dissolved a further 200g of sugar in the mixture.