I get my love for orange marmalade from my mother, Janice Marie Brown. On Saturday mornings she would make a can of ‘whomp’um’ biscuits, the buttery flakey kind, and while hot out of the oven she would throw a dot of butter in between the flakes and let that butter melt then, we would add marmalade and sausage.
That sweet and salty combo is still one of my favorite southern meals, so this is the Janice Marie Old Fashioned, and y’all, it’s OK to have it on a Saturday morning with your biscuit
- 2 oz Bourbon
- 1/4 oz of orange marmalade syrup* (see syrup recipe below)
- 2 dashes of bitters
- Orange Peel for garnish
To make the syrup, heat 5 ounces of orange marmalade and 1 0z of water gently in a saucepan until it reaches a syrup-like consistency. Strain and bottle syrup.