The Five O'Clock: Clove Old Fashioned

Photography by Dave Bryce. Styling by Keith Recker. Mixology by Justin Matase. Placemat by Kim Seybert. Wooden plates by Crate and Barrel.

It’s Five O’Clock. The sun set quite a while ago. You’re probably not gong anywhere. Perhaps it’s time to huddle with your loved one over a cocktail and some good conversation. This Clove Old Fashioned will give you a starting point: candied orange peel or fresh?

Clove Old Fashioned

Clove Simple Syrup

10 cloves

1/2 cup of sugar

1/2 cup of water

Bring ingredients to a rolling boil, let cook and remove cloves. Simple can be stored up to two weeks refrigerated.

Candied Orange Peel (optional)

To really step up the presentation on this cocktail, we used candied orange peel, which requires some forethought. If it's a cold wintery night, and you just need a clove old fashioned, worry not, a regular orange rind will do.

If you do want to make your own candied orange peel, using a sharp paring knife, remove 1/2” wide strips of orange rind, avoiding the white pith s much as possible. Toss them in a sauce pan with 2 cups water and 2 cups sugar with a few crushed cardamon pods. Boil for 15 minutes.

Remove and let drain on a paper towel. When cool and relatively dry, place in a large sealable container with 3 cups white sugar. Seal the container. Shake until you’re sure the peels are coated with sugar and not stuck together. Let rest in a cool, dry place for at least a week. Shake every day if you can! When you remove for use, dust off some of the sugar…or leave it on!

Clove Old Fashioned Recipe

2 parts bourbon

1/2 part clove simple

1 part water

3 dashes of angostura bitters

Mix ingredients together, serve on ice and garnish with candied or fresh orange peel: You decide.