A luxurious Italian-style holiday Old Fashioned made with butter-washed Cognac and homemade panettone syrup. Silky, aromatic, and indulgent, with notes of vanilla, citrus, and Christmas pastry — a refined tribute to classic Italian festive flavours.
Preparation: 5 minutes
Skill level: Intermediate
Serving: 1 Person
Preparation: 5 minutes
Skill level: Intermediate
Serving: 1 Person
2 oz Butter-Washed Cognac
0.5 oz Panettone Syrup
2 dashes Orange Bitters
Panettone Chips
Rock Glass
Stirring
Pour butter-washed Cognac into your mixing glass.
Add the panettone syrup and orange bitters.
Fill the glass with plenty of ice.
Stir for 8–10 seconds until cold and silky.
Strain into a rocks glass over a large clear ice cube.
Garnish with a dehydrated orange wheel or a toasted piece of panettone.
Melt a stick of unsalted butter gently, then combine it with a full bottle of Cognac in a container. Stir well so the fat and spirit blend evenly.
Let the mixture rest for about 30 minutes, then place it in the freezer for 24 hours. As the butter solidifies, it releases its rich, creamy aromas into the Cognac.
Once fully frozen, lift off the solid butter layer and slowly filter the infused Cognac through a coffee filter to remove all remaining particles.
Bottle and refrigerate for a silky, dessert-like spirit perfect for holiday cocktails.
PANETTONE SYRUP
Cut the panettone into small pieces and warm it in the oven to enhance its fragrance and pastry notes.
Prepare a simple 1:1 syrup by dissolving equal parts sugar and water over heat, then blend it together with the warm panettone.
Let the mixture infuse for 24 hours at room temperature so the syrup absorbs the cake’s citrus, vanilla, and buttery aromas.
Fine strain thoroughly to remove all solids, bottle, and refrigerate — a festive syrup that adds authentic Italian Christmas flavour to any cocktail.
Melt a stick of unsalted butter gently, then combine it with a full bottle of Cognac in a container. Stir well so the fat and spirit blend evenly.
Let the mixture rest for about 30 minutes, then place it in the freezer for 24 hours. As the butter solidifies, it releases its rich, creamy aromas into the Cognac.
Once fully frozen, lift off the solid butter layer and slowly filter the infused Cognac through a coffee filter to remove all remaining particles.
Bottle and refrigerate for a silky, dessert-like spirit perfect for holiday cocktails.
PANETTONE SYRUP
Cut the panettone into small pieces and warm it in the oven to enhance its fragrance and pastry notes.
Prepare a simple 1:1 syrup by dissolving equal parts sugar and water over heat, then blend it together with the warm panettone.
Let the mixture infuse for 24 hours at room temperature so the syrup absorbs the cake’s citrus, vanilla, and buttery aromas.
Fine strain thoroughly to remove all solids, bottle, and refrigerate — a festive syrup that adds authentic Italian Christmas flavour to any cocktail.