“Old Fashioned” Panna Cotta with Bourbon, Bitters, and Tangerines

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So I’m reading this article on ladies drinking whiskey and laughing. To summarize it: as more and more women take a liking to the stuff, questions arise as to whether men will flee in fear of being associated with something ladies have come to enjoy. ‘Cause, you know, HORROR. 

"Old-Fashioned" Panna Cotta with Bourbon, Bitters, and Tangerines. Dessert and a classic cocktail, in one!

Is this really something people expect to happen? If so, have they tasted whiskey? The stuff is delicious. Also: Where exactly are these men going to flee? Paint thinner?

Let me point out the obvious: If a dude leaves the Whiskey Lovers’ Club because there are female humans there now, good riddance. He probably: (1) never really loved whiskey anyway and only drank it to be “manly” because it’s easier than building log cabins or whatever; and (2) never learned to share in kindergarten. 

"Old-Fashioned" Panna Cotta with Bourbon, Bitters, and Tangerines. Dessert and a classic cocktail, in one!

That was a ranty way to introduce a dessert to you. I’m sorry.

This thing is a cocktail lover’s dream: creamy and cool, with a hefty dash of bourbon, plus a generous shake of the ol’ Angostura bitters bottle. Bourbon and bitters x 2: into the panna cotta, and again into the fruit topping. I know we don’t do orange slices in an old-fashioned cocktail when we’re serious, but now, we’re in dessert mode. Additionally, if you don’t want to put juicy, boozy tangerines in your face, I… I can’t help you today.

This is Blanton’s. It comes in a cool bottle with a jockey/horse combo on top, and it’s rather delicious–not that you need to use your nicest/most favorite stuff here. My bourbon of choice changes a lot, but Basil Hayden’s and Bulleit always rank high if you ever want to bribe me.

old fashioned panna cotta 1

Also, guys, panna cotta-making results in really boring photos. That’s because it’s incredibly simple–the easiest “fancy” dessert I can think of. Baking is finicky. Ice cream is a multi-step process that requires special equipment. But panna cotta? If you can make yourself a mug of hot chocolate, you can make panna cotta.

old fashioned panna cotta 2

If you’re reading this too late for tangerines, don’t make yourself wait for citrus season again. Nectarines are popping up here and there. Cherries will be aplenty soon (OMG). Then, peaches. Even soft, sauteed apples would be lovely. I’m telling you: This is year-round dessert. So suitable for something inspired by a classic cocktail, no?

old fashioned panna cotta 3

And obviously, this isn’t a “for ladies” or “for men” dessert. We all know better than that. Gather around and bring your spoon, smart bourbon-loving people.

"Old-Fashioned" Panna Cotta with Bourbon, Bitters, and Tangerines. Dessert and a classic cocktail, in one!

We like what we like, and drink what we like, without a care about what it does for our image. That is true gentlemanliness/ladydom–and it goes for you too, not-fans of bourbon. I don’t understand you, but I respect you. 

Mad respect, whiskey for everyone (if you want), and down with gender-divide silliness.


"Old-Fashioned" Panna Cotta with Bourbon, Bitters, and Tangerines. Dessert and a classic cocktail, in one!

"Old Fashioned" Panna Cotta with Bourbon, Bitters, and Tangerines
Serves 2
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Prep Time
20 min
Cook Time
20 min
Total Time
6 hr 30 min
Prep Time
20 min
Cook Time
20 min
Total Time
6 hr 30 min
  1. Panna Cotta
  2. 1/2 cup whole milk, divided
  3. 1 teaspoon unflavored gelatin
  4. 1 1/4 cups heavy whipping cream (or half-and-half, for a less rich panna cotta)
  5. 1/4 cup sugar
  6. 2 tablespoons bourbon
  7. Angostura bitters
  8. Macerated tangerines
  9. 2 large tangerines
  10. 1 tablespoon (or more, depending on how tart your tangerines are) sugar
  11. 1 tablespoon bourbon
  12. Angostura bitters
  1. Pour half of the milk into a small bowl and sprinkle with the gelatin, then let stand until soft, 15 minutes or so.
  2. Combine the rest of the milk with the cream and sugar in a medium saucepan and cook over medium heat until sugar is dissolved and mixture is simmering.
  3. Add the gelatin mixture to the saucepan, stirring until gelatin is dissolved. Remove from heat and stir in bourbon and 4 or so dashes of bitters. Divide between two individual dishes, then chill, uncovered, until set (at least 6 hours).
  4. For the tangerines, segment the tangerines and stir the segments with sugar, bourbon, and a couple dashes of bitters. Cover and chill until panna cotta is set.
  5. Serve panna cotta topped with the tangerines.
  1. Note that because of the bourbon, this panna cotta will set softer than the kind you may be used to. If you want a firmer panna cotta, up the gelatin to 1 1/2 teaspoons.
  2. Also note that this is a fairly small recipe, making only 2 servings. It's easily doubled to serve more.
Adapted from Epicurious
Adapted from Epicurious
10th Kitchen http://www.10thkitchen.com/
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12 Responses to “Old Fashioned” Panna Cotta with Bourbon, Bitters, and Tangerines

  1. Okay, you know that I’m no drinker, but I might consider picking up a habit if it means my bottles can have adorable horse figurines on top! (Aaaaand those “adorable” comments must be why those manly-men are mad at all the womenfolk.)

    Also, totally agree about panna cotta! Why does anyone even MAKE other desserts when panna cotta exists in the world? So easy and so good.
    Elizabeth – SugarHero! recently posted…Dulce de Leche Swirled TartsMy Profile

    • Haha, collect ‘em all! Someone should have a line of bourbon with all kinds of different animals. Happy Meals for adults, right?

  2. I am so with you in every way on this post! Men fleeing whiskey because ladies like it now is the most bizarre thing I’ve ever heard. Clearly, along with not learning how to share, these boys must still think that girls have cooties. Did they ever even graduate from kindergarten? I think not. And I’ll take two of those luscious desserts. Also I just saw this Cinnamon Panna Cotta with Pomegranate-Bourbon Compote. Oh my lord.
    Alanna recently posted…Matcha Mint JulepsMy Profile

    • That other panna cotta is also a favorite! And thanks for the “aaaamen”–at least that’s what I pictured you saying. ;)

  3. This is so brilliant! I have loved whiskey for a long time thanks to sips from my parents’ highballs as a youngster. And man, a good old fashioned or a manhattan..mmm. I know old fashioned snobs don’t like the orange slice, but WHISKEY AND ORANGES ARE BEST FRIENDS and they taste so good together. I bet this panna cotta is freakin’ amazing.
    Nicole recently posted…Spring Pizza with Asparagus, Cherry Tomatoes and Spring OnionMy Profile

  4. OK, so panna cotta – yes. Bourbon? I still don’t know. Last time I tried it, I choked a little bit – but maybe it was bad bourbon. My friend though, told me about this stuff: http://www.angelsenvy.com/ and I kind of can’t stop thinking about it. She made it sound so dreamy. And panna cotta with cherries? OMG. I might start drinking bourbon just for that purpose.
    Sara {Home is Where the Cookies Are} recently posted…Teacher Love, Plus A Vase (totally recycled and recyclable)My Profile

    • Ooh, aged in port barrels? That sounds nice. What did you have? Did you drink it straight? I say, start with a slow-sipping kinda cocktail. Try an old-fashioned and let it talk to you! You’ll talk back… Eventually.

  5. 1. I hate to think what my lemming-self would drink if I got the super secret bartender handshake.
    2. I would replace all my monopoly pieces with that horse.
    3. Spring dessert perfection.
    Sarah|pickledcapers recently posted…Comment on Jalapenos en Nogada by Sarah | Pickled CapersMy Profile

    • OMG, Monopoly! Brilliant. I have never wanted to play Monopoly so much (I’m a Trivial Pursuit kinda nerd).

  6. OMG Danguole I just made some boozy panna cotta yesterday!!!!! Yours look better though ;)
    Mariana @The Candid Kitchen recently posted…Meat stuffed Syrian bread (Arayes), hummus and fattoush saladMy Profile

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