Damien mixes: „Breakfast Old Fashioned“

© Damien Guichard

Damien Guichard shows in our new Community Drink that oats are not only a great ingredient for breakfast.

As the days become shorter and colder, it is all natural that the choice of ingredients strays away from the usual berries and fruit to embrace warmer aromas and tasting notes. The ingredient for the new community cocktail fits in perfectly: Oats! We associate them with breakfast bowls and porridge but when used right, they can add a touch of nuttiness and this childhood magic that we like to play around with at Wax On. So, let’s get into it! 

© Damien Guichard

First of all, the choice of oats: I like to use the coarser, bigger type in order to make filtration easier later down the line. One of the risks for using oats is fine particles that make your infusion pretty cloudy and I find using the coarser kind helps avoiding that. 

We will weigh 20% of oats to whisky ratio - so for 700g of whisky, 140g of oats. Then, we will rinse our oats to get rid of that pesky dust. Once that’s done, our next step will be to roast them for 10min at 190 degrees. It will highlight the nuttiness and sweet notes and neutralise that cardboard after-taste that you sometimes find in dry oats.

We will them combine our roasted oats with whisky to infuse sous-vide at room temperature for 24hours. Try to avoid agitating it too much to avoid for your infusion to get too cloudy. Leave it alone. After 24 hours, filter out your infusion through a coffee filter. Now let’s make a tasty little drink. 

Recipe for a “Breakfast Old Fashioned”