Midnight Ember was conceived on a cold Istanbul night. It emerged as a darker, deeper interpretation of the classic Old Fashioned, balanced with smoky Islay whiskey, sweet vermouth, and light maple syrup.
“The darker the night, the brighter the fire of whiskey”
This cocktail was designed to be served with slow-tempo jazz music. The first sip is smoky and spicy; it then softens with the citrus oil of orange peel, leaving a long finish.
Served on a terrace overlooking the Bosphorus, it is calm enough to enjoy alone, yet strong enough to share with friends.
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Ingredients
Unit System
50 mlIslay whiskey
20 mlSweet red vermouth
10 mlMaple syrup
2 dashesAngostura bitters
Orangepeel (garnish)
Largesingle ice cube
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Method
1
Midnight Ember was conceived on a cold Istanbul night. It emerged as a darker, deeper interpretation of the classic Old Fashioned, balanced with smoky Islay whiskey, sweet vermouth, and light maple syrup.
2
This cocktail was designed to be served with slow-tempo jazz music. The first sip is smoky and spicy; it then softens with the citrus oil of orange peel, leaving a long finish.
3
Served on a terrace overlooking the Bosphorus, it is calm enough to enjoy alone, yet strong enough to share with friends.
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Bartender Tips
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Use large ice cubes: A single large ice cube melts more slowly and keeps the dilution of your drink under control.
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Squeeze the orange peel over an open flame: The gentle flame activates the oils in the peel and enhances the smoky character.
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The choice of peated whiskey makes a difference: If you use an Islay style, you will get a more intense smoke; for a more balanced profile, you can choose a lightly peated option.
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Measure the syrup when adding it: Too much will weigh down the cocktail; the goal is not to sweeten it, but to create balance.
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Pay attention to mixing time: 20–25 seconds is sufficient; overmixing dilutes the aroma.
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Don't drop the peel into the glass, gently place it: If the oils remain on the surface, the initial nose aroma will be more impressive.
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