This is a blend that starts off sounding a little like “garbage pail punch”—who’d think of mixing bourbon, rum, and tawny port?—but it’s a tasty, refined cocktail with a lot happening around that clear ice. In the classic booze-bitter-sweet model of Old Fashioned cocktails, this one is half sweet, as the rum and tawny port both contribute sweetness and half the volume.

I love the history on these vintage cocktails. According to Difford’s Guide, the Suburban was created at New York City’s *old* Waldorf-Astoria hotel (which was razed in 1929 and replaced by the Empire State Building). It was a tribute to a favorite patron of that bar, James R. Keene, who owned horses that ran in the Suburban Handicap at Brooklyn’s Sheepshead Bay race track.

THE SUBURBAN
1½ oz Bourbon of choice
¾ oz Aged rum (I used Santa Teresa 1796 for this one)
¾ oz Tawny port – ideally 10 year or older
1 dash Aromatic bitters
1 dash Fee Brothers Gin-barrel Aged Orange Bitters

Stir the ingredients with ice, then strain into a rocks glass with One Big Rock or—if you prefer ‘up’—into a chilled coupe or Martini glass. Garnish with a twist of orange zest (express those oils onto the drink first).