The Salted Vine Kitchen + Bar’s David Warren combines several trends in this drink, including updated vintage cocktails and culinary techniques – this was inspired by Chef Jeff Pat’s sticky toffee pudding on the dessert menu.

INGREDIENTS:
2 oz (60 mL) Bulleit bourbon
¾ oz (22 mL) date syrup (see note)
Dash Fee Brothers black walnut bitters
Dash Angostura bitters
Sash Regan’s Orange bitters

METHOD:
Place all ingredients in a mixing glass; add ice and stir for 20 seconds. Strain into an Old Fashioned glass over a large ice cube. Garnish with orange twist. Serves 1.

Note: To make the date syrup, dissolve ¾ cup (180 mL) raw sugar with ¾ cup (180 mL) of boiling water. Add ¾ cup (180 mL) of chopped dates and muddle into sugar syrup concentrate. Add 1 oz (30 mL) maple syrup and 1 oz (30 mL) vanilla extract, then stir in ½ oz (15 mL) molasses. Once combined, set aside for 24 hours before straining mixture to remove date pieces. You can store this syrup in the refrigerator for up to two weeks.

–David Warren, Salted Vine Kitchen + Bar