The Slow Peel Old Fashioned

This cocktail is simple, classic, and intentionally restrained—designed to let a dried citrus slice do what it does best: add aroma and depth without overpowering the drink.

Ingredients

• 2 oz bourbon or rye whiskey

• 1 sugar cube or ½ oz simple syrup

• 2–3 dashes Angostura bitters

• Ice (large cube preferred)

• 1 dried orange slice (from your fruit)

Instructions

1. Add the sugar cube (or simple syrup) and bitters to a rocks glass.

2. If using a sugar cube, add a splash of water and gently muddle until dissolved.

3. Add a large ice cube to the glass.

4. Pour in the bourbon or rye and stir gently for about 15–20 seconds.

5. Garnish by resting a dried orange slice on the ice or against the side of the glass.

Why Dried Citrus Works Here

Unlike fresh orange peel, a dried orange slice releases its aroma slowly as the drink warms. The oils in the peel gently bloom over time, adding a soft citrus note without extra juice or sweetness. The result is a more balanced drink from first sip to last.

Optional Variation

For a slightly warmer profile, briefly warm the dried orange slice between your fingers before garnishing—this helps release the citrus oils without adding heat to the drink.

This is a cocktail that rewards patience—much like low-heat dehydration itself. Simple, thoughtful, and quietly excellent.