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Time for a cocktail! (4 Viewers)

detroitdad said:
I think it's an old fashioned kind of night. Hopefully our local store has what i need.

so, what do i need (i have the bourbon covered)
Click to expand...

Baseline old fashioned is:

1 sugar cube
2-4 dashes angostura bitters into the cube (to taste)
dash of soda water to help sugar dissolve
muddle the cube/bitters/soda mix into a paste
2oz bourbon/rye
stir to dissolve some sugar, but not all of it
add a large ice cube and stir until cold thru (a good measure is that the outside of the glass becomes cold/clouded)
express oils from a large orange peel over the glass and drop the peel in

There should actually be some sugar granules left under the ice, this makes the drink sweeter over time as it becomes more diluted, and leads to sweeter final sip, making you want more.

From this recipe you can go wherever you want. Personally I would never add an orange slice or a cherry. I would also never muddle an orange or an orange peel, IMO you'll get too much orange taste and bitter oils from the skin. Whiskey flavor should be forefront, the small amount of sugar is only to make it drink easy and the orange is mostly for the nose, bitters for a little complexity.

When I make an old fashioned I usually use simple syrup or demerara sugar syrup, just a barspoon (probably a little less than 1tsp). Occasionally I'll use maple syrup with a nice spicy rye. I make all of my syrups with a 2:1 sugar:water ratio so that they last longer and remove a little bit of volume in my cocktails, so I usually tweak the syrup down a bit to compensate. I'll make them with sugar cubes sometimes, but syrup is just easier since you don't have to muddle. Make your own syrup, it's easy as hell and much cheaper than buying any.

Of course as with any cocktails and/or thing you make and consume with your very own taste buds, experiment and make it however the hell you like it.
 
I also prefer not to muddle cherry and orange slice in mine. The oil from the peel adds a nice aroma, but allows the taste of the whiskey to be forefront. Not that I'm opposed to muddling. Just don't use lousy cherries. :)
 
I forgot the sugar cubes. Granulated sugar will have to do. They didn't have any "good" cherries. I'll have to deal with what they had.

I did pick up some bitters, an orange, and some cherries. I tend not to be a "sweet" fan, I'll probably error on the side of less is more.

I'm going to gamble for a few minutes on the app. Take the dogs for a walk, eat an early dinner, and start experimenting with the drinks.
 
I haven’t used my recipe in a long time, so I’m going to try a different one tonight. I don’t have any oranges, so I’m going to have to improvise anyway.
 
detroitdad said:
I forgot the sugar cubes. Granulated sugar will have to do. They didn't have any "good" cherries. I'll have to deal with what they had.

I did pick up some bitters, an orange, and some cherries. I tend not to be a "sweet" fan, I'll probably error on the side of less is more.

I'm going to gamble for a few minutes on the app. Take the dogs for a walk, eat an early dinner, and start experimenting with the drinks.
Click to expand...

Enjoy!
 
I need to sweeten it up a bit. I erred on the side of less is more.

20200414_174100.jpg
 
v1pe said:
Baseline old fashioned is:

1 sugar cube
2-4 dashes angostura bitters into the cube (to taste)
dash of soda water to help sugar dissolve
muddle the cube/bitters/soda mix into a paste
2oz bourbon/rye
stir to dissolve some sugar, but not all of it
add a large ice cube and stir until cold thru (a good measure is that the outside of the glass becomes cold/clouded)
express oils from a large orange peel over the glass and drop the peel in

There should actually be some sugar granules left under the ice, this makes the drink sweeter over time as it becomes more diluted, and leads to sweeter final sip, making you want more.

From this recipe you can go wherever you want. Personally I would never add an orange slice or a cherry. I would also never muddle an orange or an orange peel, IMO you'll get too much orange taste and bitter oils from the skin. Whiskey flavor should be forefront, the small amount of sugar is only to make it drink easy and the orange is mostly for the nose, bitters for a little complexity.

When I make an old fashioned I usually use simple syrup or demerara sugar syrup, just a barspoon (probably a little less than 1tsp). Occasionally I'll use maple syrup with a nice spicy rye. I make all of my syrups with a 2:1 sugar:water ratio so that they last longer and remove a little bit of volume in my cocktails, so I usually tweak the syrup down a bit to compensate. I'll make them with sugar cubes sometimes, but syrup is just easier since you don't have to muddle. Make your own syrup, it's easy as hell and much cheaper than buying any.

Of course as with any cocktails and/or thing you make and consume with your very own taste buds, experiment and make it however the hell you like it.
Click to expand...

Being an Oregon guy, do any of your Mcmenamin's near you have a whisky bar? The one in Bend has Okane's and they make a proper Old Fashioned!!
 
Big Jilm said:
Being an Oregon guy, do any of your Mcmenamin's near you have a whisky bar? The one in Bend has Okane's and they make a proper Old Fashioned!!
Click to expand...

In my experience, pretty much every Mcmenamins has a great selection of whiskey. I live very close to Edgefield and the bar that my wife and I usually go to for a date has 4 shelves or so dedicated to whiskey. I've actually never ordered an old fashioned at Mcmenamins...but I ought to next time!

The best Mcmenamins whiskey bar I've been to so far is at the Bothell, WA location (Anderson School). They have a whiskey shed in the middle of the courtyard commons area that has a wide selection.
 
I typically keep it simple when making drinks at home (bourbon plus ice) out of pure laziness and leave the cocktails to drinking out, but this quarantine nonsense has brought back out the bartender in me. Manhattan tonight:

20200414_212132.jpg


And some new bitters came in today:

20200414_212233.jpg


I'm going to spend the next few weeks perfecting an awesome Old Fashion I get at a local restaurant. Just waiting on the Luxardo cherries:

Bulleit 10 Year Bourbon, Luxardo Apricot Liqueur, Black Walnut Bitters, Cherry Bark Vanilla Bitters, Fresh Orange, Luxardo cherry
 
Manhattan
4 parts Old Forester 1920 bourbon
1 part Bulleit straight rye
2 parts Carpano Antica
4 dashes Angostura bitters
1 Luxardo cherry
 
I love a good ole alabama slammer, provided it's made properly. But for something a little classier, how about a nice B&B?
 
Ooops. I meant to buy Valencia oranges. I should have known they wouldn't be at a Safeway in April. Not terrible, but definitely not what I wanted...

20200418_173552.jpg


20200418_173520.jpg


20200418_175217.jpg
 

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