At its heart, this is still an Old Fashioned. The structure doesn’t change—spirit, sugar, bitters—but the syrup shifts the balance.
ZingBing replaces the sugar cube with something that already carries contrast. Ginger adds lift, cherry adds depth, and together they give the drink more shape before the bourbon even enters the glass. The role of the bitters becomes more important here, not less. Angostura keeps the drink grounded in its original profile, while black walnut adds a layer that softens and deepens without getting in the way.
Like any Old Fashioned, this comes down to control more than complexity. Start with the syrup and bitters so they integrate fully. Once the ice goes in, the pour and stir should be deliberate—just enough to chill and slightly dilute, but not enough to flatten the edges. The goal is to keep the progression intact: ginger up front, cherry through the middle, bourbon and spice on the finish.
The orange peel isn’t just garnish here. Warming it before expressing pulls out a deeper, slightly caramelized citrus oil that sits on top of the drink and ties everything together.
It drinks darker than a classic Old Fashioned, but more structured—sweetness held in check, not leading the way. When it’s balanced, the drink moves cleanly:
This is the version I pair with my Lomo Saltado. The ginger in the syrup leans into the aromatics in the stir-fry instead of competing with them, while the black walnut bitters echo the nuttiness in the coconut rice. It ends up feeling cohesive across the plate—nothing fighting for attention, everything reinforcing the same flavor direction.
It also holds up well alongside grilled or roasted meats, or with darker, nut-forward desserts—but it’s at its best when it’s part of a full build rather than standing on its own.
You’ll find the full method outlined below. The process is simple, but the details matter—small adjustments in dilution, expression, and balance are what make this version work.
