Old Grand-Dad 114

Old Grand-Dad 114 Old Fashioned | Velvety, Bold, Unforgettable

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Kick Back with the Post Parade Old Fashioned | Episode 62 Thirsty Thursday Cocktails

Last week’s Dublin Botanist was a crisp linen suit, but the Post Parade Old Fashioned is your favorite broken-in leather jacket. In this episode of Thirsty Thursday Cocktails, we’re leaving the botanical gardens of Ireland behind and heading home to the bold, barrel-charred heart of Kentucky.

If you love a high-proof bourbon with a velvety finish, this is the build for you. We’re using the iconic Old Grand-Dad 114 to provide a “cinnamon-red-hot” punch, balanced by the “silken secret” of gum syrup for a luxurious, viscous mouthfeel. With the earthy, aromatic spice of cardamom bitters and the bright pop of expressed orange oils, this cocktail is a masterclass in texture and high-rye spice.

Whether you’re a bourbon aficionado or just looking for a cozy, high-end drink to wake up your palate, the Post Parade is the ultimate “Kentucky Hug” in a glass.

Next Week: We’re celebrating the shift in seasons! Join us for Episode 63: The Vernal Equinox, where we’ll be leaning into bright, fresh, and balanced flavors for Spring.

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🥃 Ingredients & Recipe

The Components:

  • 2 oz Old Grand-Dad 114 Bourbon (High-Rye Backbone)
  • 1/4 oz Gum Syrup (The Silken Secret)
  • 2 dashes Fee Brothers Cardamom Bitters (The Warm Notes)
  • Garnish: Thick Orange Peel

Instructions:

  1. Combine: Add the bourbon, gum syrup, and cardamom bitters into a mixing glass filled with plenty of ice.
  2. Stir: Stir for 20-30 seconds. Because of the high proof and the gum syrup, a longer stir ensures a perfectly integrated, silky texture.
  3. Strain: Strain the mixture into a rocks glass over one large clear ice cube.
  4. Garnish: Express the orange peel over the glass to release those essential oils, then drop it in.

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The Toronto Cocktail: The Old Fashioned’s Muscle Car 

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Upgrade Your Old Fashioned: The Toronto Cocktail 🏎️💨

If the Old Fashioned is your daily driver, consider The Toronto your high-performance muscle car. It’s got more torque, more grip, and a bold flavor profile that demands your attention!

In Episode 55 of Thirsty Thursday Cocktails, Rebecca breaks down this sophisticated “Bitter Old Fashioned.” Originally appearing in 1948, this classic cocktail swaps standard bitters and sugar for the powerhouse punch of Fernet-Branca and the rich, smoky depth of Bourbon Barrel Aged Maple Syrup.

We’re putting a unique twist on the original by using Old Grand-Dad 114. This high-rye bourbon (27% rye mashbill) brings the heat of a rye whiskey, while its signature “peanut and vanilla” sweetness acts as a silencer, perfectly taming the medicinal notes of the Fernet.

In this video, you’ll learn:

  • Why Fernet-Branca is the “seasoning” your home bar needs.
  • How to use maple syrup as a bridge between Kentucky bourbon and Canadian history.
  • The secret to balancing herbaceous “snap” with rich, coating sweetness.

Stay tuned until the end for the full tasting notes—from the bright orange oil nose to the dry, minty finish that will leave you wanting another sip.

🔔 Subscribe for more Thirsty Thursday cocktails! Next week, we’re kicking off our Valentine’s Day series with romantic sips you won’t want to miss.

🥃 The Recipe: The Toronto

  • 2 oz High-Rye Bourbon (Old Grand-Dad 114)
  • 1/4 oz Fernet-Branca
  • 1/4 oz Bourbon Barrel Aged Maple Syrup
  • 2 Dashes Angostura Bitters
  • Garnish: Large Orange Twist

Preparation: Combine ingredients in a mixing glass with plenty of ice. Stir for 20-30 seconds until well-chilled. Strain into a chilled coupe or a rocks glass over one large clear ice cube. Express the orange peel over the drink and drop it in.

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🚨REMEMBER TO ALWAYS DRINK RESPONSIBLY🚨

NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

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