Antelabbit Old Fashioned

It's hard to find the right gift for a man with his own still. This year, I'm giving David Perkins of High West Distillery a cocktail to match his latest product. This latest spin on the Old Fashioned is inspired by its primary ingredient, High West Bourye. We'll do a formal review of Bourye later, but for the moment, and as a gift to the creator, we'll build an Antelabbit Old Fashioned. 

Bourye is a blend of straight bourbon and straight rye. That makes it no longer straight itself, but it is wonderful to drink that way. There's quite a bit going on already so I went with a mind bender triple bitter recipe.

• 4 shakes Peychaud's Bitters
• 4 shakes Angostura Bitters
• 8 shakes Angostura or Regan's Orange Bitters
• 1 tbsp brown simple syrup
• 2 brandied Rainier cherries 
• 2 oz. (5cl) High West Bourye

In an Old Fasioned glass, muddle the cherries with the brown simple syrup. Add in bitters and Bourye, stir with ice and garninsh with a celery stick.

I'm not normally one for a superfluous garnish, but in this case celery might be exactly the thing you need to distract a ravenous jackalope bent on goring you for your cocktail.

Happy Birthday David!