![]() orange and lemon segments, and often a maraschino cherry or two, are regularly muddled into Old-Fashioned cocktails. Embury writes in his seminal The Fine Art of Mixing Drinks, "You can make perfect Old-Fashionds only using sugar syrup" adding "sugar syrup makes a smoother, better drink." Use a 2:1 (70 brix) sugar sugar, ideally made from unrefined Demerara or muscovado sugar, or a combination of this and white caster sugar. All that time and effort to make syrup when pre-made sugar syrup could instead be simply poured in. It's easier (and better) to make Old-Fashioneds with sugar syrup but traditionalists like to use sugar cubes placed in the base of the glass, dampened with aromatic bitters, and usually a splash of water, and is then pulverised and stirred into a syrup with a muddler. (When you shake a bottle of straight rye it should hold a foam for a good few seconds or I consider it too weak for my Old-fashioneds.) and 1 shot straight rye whiskey at 50% alc./vol. In my Old-Fashioned, I like to use a combination of 1½ shot bourbon at 45% alc./vol. Bourbon makes a mellow, slightly sweeter drink, while rye adds more spice and kick.īe aware of the alcoholic strength of your whiskey. Consequently, some traditionalists insist an Old-Fashioned should be made with rye, but bourbon is equally correct and the choice of whiskey should be entirely up to the personal taste of the drinker. In those days that "whiskey" would probably have been rye whiskey with bourbon developing in the decades after prohibition. Jerry Thomas inclusion of the Whiskey Cocktail in his 1862 The Bar-Tender's Guide, the world's first cocktail book, calls for a "wine-glass of whiskey". This has resulted in six different methods/ingredients being used: The Old-Fashioned is just that, a very old and established cocktail, but over many decades this vintage classic has changed name (it was originally the Whisky Cocktail) and has evolved with both the methods deployed to make it and its ingredients influenced by bartending fashions. Traditionally made with bourbon or rye whiskey, lightly sweetened with sugar and aromatised with bitters this most classic of vintage cocktails is served over ice in a heavy bottomed tumbler named after the drink and garnished with an orange zest twist.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |