The author and cook, Heather

Pee Dee Old-Fashioned

Rodney Scott's World of BBQ

This recipe starts with making a not-so-simple syrup using the vinegar-based BBQ sauce we made last week here: This, he calls a BBQ Brown Sugar Syrup.

I had a little problem with that step; it took a while to get all the sugar to dissolve, and I think the remaining "syrup" is still in kind of sugary clumps in my refrigerator. But everything else helped to dissolve it in the drink itself, so no harm done.

The recipe uses rye whisky, instead of my favored bourbons, and the Cynar is a very...medicinal flavor. I'm not sure this one is for me, but I do plan to use the rest of the syrup to try out some concoctions of my own! (Or more likely my husband's, to be honest.)

I couldn't find the recipe online, but you can watch someone make it at the restaurant here: