If any of you are Old Fashioned connoisseurs, would you care to share your recipe? In particular, do you find the most old fashioned ingredient -- rye whiskey to be much different than using bourbon? And if so, what variety of rye do you recommend? Any variations on the recipe would also be appreciated -- like the type of bitters you use, or anything else out of the ordinary.
Old Fashioned
- Thread starter Jake
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Instead of using sugar, I'm experimenting with agave syrup. And after twisting the lemon peel to expel its oils, I rub the rim of the glass with the lemon peel, inside down.
All that, plus a couple of dashes of Angostura bitters over the ice, 2+ ounces of Old Forrester, a few teaspoons of water, a slice of orange and a maraschino cherry (2 for my wife), and I'm good to go.
A fine drink for the Christmas holidays. It was the drink I celebrated with 39+ years ago when my future wife accepted my proposal of marriage.
All that, plus a couple of dashes of Angostura bitters over the ice, 2+ ounces of Old Forrester, a few teaspoons of water, a slice of orange and a maraschino cherry (2 for my wife), and I'm good to go.
A fine drink for the Christmas holidays. It was the drink I celebrated with 39+ years ago when my future wife accepted my proposal of marriage.
Rye and bourbon are quite different in flavor profile. Rye archetypes are WildTurkey Rye and Sazerac Rye (or Rittenhouse BIB if you want a more resiny quality). Bourbon archetypes are Knob Creek, Maker's Mark and Elijah Craig
IMO Bourbon is more traditional in an Old Fashioned. Rye is spicier and forms the basis for the Sazerac which I view as the rye counterpart to the OF.
IMO Bourbon is more traditional in an Old Fashioned. Rye is spicier and forms the basis for the Sazerac which I view as the rye counterpart to the OF.
I prefer simple syrup in place of plain sugar or a cube. The plain sugar never dissolves completely and I don't like the grains in my drink. I also prefer a not-too-sweet bourbon like Basil Hayden.
1 measure of Jack Daniels
1/2 measure sweet vermouth
1/2 measure dry vermouth
1 shot bitters
1/4 measure simple syrup
1 maraschino cherry with a bit of syrup
shack over ice
pour into rocks glass
enjoy
1/2 measure sweet vermouth
1/2 measure dry vermouth
1 shot bitters
1/4 measure simple syrup
1 maraschino cherry with a bit of syrup
shack over ice
pour into rocks glass
enjoy
I've never heard of someone adding vermouth to an Old Fashioned. I'm not trying to be argumenative, but I would call the cocktail you described a 'Perfect Manhattan', albeit you added additional syrup.
.I went through a phase of trying many ways to do this, and I think I've got it down perfect. I've never had a bartender make me an Old Fashioned better than my own.
Teaspoon of sugar in the bottom of a rocks glass, along with two or three shots of bitters (enough to soak the sugar), along with about a teaspoon of water. Mix until sugar is completely dissolved. Using sugar instead of syrup is important, as the sweetness of the drink needs to be right on, and you may not be able to accurately control the sweetness of the drink with just syrup.
Anyway, after the sugar is dissolved, cut yourself a nice large piece of orange zest, being careful not to include any of the pith. Drop the piece of zest into the glass with the sugar/bitters mixture, and muddle it thoroughly, in order to release lots of orange oil into the drink. After this is done, fill the glass completely with largish ice cubes, and pour in a double shot (2.5 ounces) of your preferred spirit. I go back and forth between Makers, Alberta Premium (which is a pure rye), and Woodford Reserve if I'm feeling like a particularly smooth one.
I usually drink it ungarnished, but if you want to garnish it, it should be garnished with a flag sitting on top.
Never use soda water, never put a cherry into the drink.
Teaspoon of sugar in the bottom of a rocks glass, along with two or three shots of bitters (enough to soak the sugar), along with about a teaspoon of water. Mix until sugar is completely dissolved. Using sugar instead of syrup is important, as the sweetness of the drink needs to be right on, and you may not be able to accurately control the sweetness of the drink with just syrup.
Anyway, after the sugar is dissolved, cut yourself a nice large piece of orange zest, being careful not to include any of the pith. Drop the piece of zest into the glass with the sugar/bitters mixture, and muddle it thoroughly, in order to release lots of orange oil into the drink. After this is done, fill the glass completely with largish ice cubes, and pour in a double shot (2.5 ounces) of your preferred spirit. I go back and forth between Makers, Alberta Premium (which is a pure rye), and Woodford Reserve if I'm feeling like a particularly smooth one.
I usually drink it ungarnished, but if you want to garnish it, it should be garnished with a flag sitting on top.
Never use soda water, never put a cherry into the drink.
Huh? If you measure your syrup (which you should) it should, if anything, be more accurate from a sweetness perspective since you don't have to worry about undissolved sugar. To each his own, of course, but I think the syrup has some advantages. In fact, I am off to make one now.
I agree. And, I actually prefer a 2:1 (sugar:water) syrup for Old Fashionds, as it adds all the sweetness I desire without diluting the drink any more than I desire. I don't think I could ever get 2 parts sugar to disolve in 1 part cold water if I spent an hour stirring it.
Dang . . . I thought this was going to be about "Old Fashioned Montreal Smoked meat sandwiches" . . . which are best on rye bread with hot mustard and a kosher dill pickle on the side.
My standard recipe is this:
2 measures rye (old overholt or sazerac depending on my stock)
1/2 measure water
1 tsp sugar
liberal amount (5-8)of bitters (usually Peychauds but Twinnings(sp?) occasionally)
2 ice cubes large
2 maraschino cherries on bottom
orange slice floating
I don't really have any ritual for mixing it, seems to turn out the same.
2 measures rye (old overholt or sazerac depending on my stock)
1/2 measure water
1 tsp sugar
liberal amount (5-8)of bitters (usually Peychauds but Twinnings(sp?) occasionally)
2 ice cubes large
2 maraschino cherries on bottom
orange slice floating
I don't really have any ritual for mixing it, seems to turn out the same.
Wow.......
This is easy. Follow this to the letter. Delicious!
http://www.smallscreennetwork.com/video/42/old_fashioned_mutineer/
http://www.smallscreennetwork.com/video/42/old_fashioned_mutineer/
My comments about sweetness control assume that you have syrup sitting around, rather than making it for each drink.
Basically, the idea is that you make a tiny batch of syrup at the desired sweetness in the glass. If you use premade syrup that you have, changing the sweetness of the drink necessarily changes the dilution. That was my point.
Basically, the idea is that you make a tiny batch of syrup at the desired sweetness in the glass. If you use premade syrup that you have, changing the sweetness of the drink necessarily changes the dilution. That was my point.
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- #17
Since this drink originated in the late eighteenth century when sugar was a relatively rare commodity, I wonder if honey was also used to balance the bitters. Have you tried honey instead of sugar, or malt extract, or even agave as the source of sweetener in an Old Fashioned?
I will & post my experiences.
I will & post my experiences.
I second using Sazerac in the Old Fashioned. It also works well in the Manhattan, sans simple syrup.
Stirrings is available at Bevmo, but go ahead and make your own - couldn't be an easier thing to make yourself.
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