old fashioned - how do you make yours
Discussion
Really come to like this recently...
came to the conclusion that standard drinks in bars are there for a reason... as I often ordered the bartenders "special" drink and then thought should have....not
Anyway back to topic - my favourite old fashioned is made by muddling orange peel and soft brown sugar with a spritz of absynth, then add ice and as much Jack Daniels single barrel selection (although glenfiddich solera is good too) as you like and stir then enjoy...
Not quite the original but yummy - how do you make yours???
Cheers
came to the conclusion that standard drinks in bars are there for a reason... as I often ordered the bartenders "special" drink and then thought should have....not
Anyway back to topic - my favourite old fashioned is made by muddling orange peel and soft brown sugar with a spritz of absynth, then add ice and as much Jack Daniels single barrel selection (although glenfiddich solera is good too) as you like and stir then enjoy...
Not quite the original but yummy - how do you make yours???
Cheers
Edited by cramorra on Tuesday 3rd November 23:22
cramorra said:
Really come like this recently...
Always think standards in as are there for a reason... as I often ordered the special we drink and then thought should have....
Anyway my favourite old fashioned is muddle orange peel and soft brown sugar with a spritz of absynth, then add ice and as much jack Daniels single barrel selection ( although glenfiddich solera is good to) as you like and sti then enjoy...
Not quite the orgi.al but yummy how you make yours???
Cheers
Is that the effect of one? And on a Tuesday!Always think standards in as are there for a reason... as I often ordered the special we drink and then thought should have....
Anyway my favourite old fashioned is muddle orange peel and soft brown sugar with a spritz of absynth, then add ice and as much jack Daniels single barrel selection ( although glenfiddich solera is good to) as you like and sti then enjoy...
Not quite the orgi.al but yummy how you make yours???
Cheers
)Jack f
king Daniels??
Mines is pretty simple. A few drops of orange bitters into a brown sugar cube which is then smooshed. A generous measure of a good bourbon, my favourite is Woodford Reserve. A big chunk of ice and I'm away. You can garnish with orange peel but I don't bother when I'n making my own.
king Daniels?? Mines is pretty simple. A few drops of orange bitters into a brown sugar cube which is then smooshed. A generous measure of a good bourbon, my favourite is Woodford Reserve. A big chunk of ice and I'm away. You can garnish with orange peel but I don't bother when I'n making my own.
Righto.
Firstly the sugar. For me, it has to be brown sugar way more depth of flavour that the slightly cloying 'clean' sweetness of white sugar. Really the sugar needs to be made into syrup. The sugar won't dissolve in the alcohol alone unless you smoosh it up with a splash of water first. I really hate having gritty sugary bits in the bottom of a drink and, as I am a lazy man, it means less stirring. Make up a batch of sugar syrup with equal parts water and sugar. Bring to the boil and it will keep for ages in the fridge.
Secondly, the bourbon. I prefer rye whiskey to bourbon, it is a bit more complex. Bulleit 95 Rye is decent and not too expensive, Knob Creek (fnar, fnar) is decent too.
Thirdly, the bitters. Angostura is my favourite for every day but I had a great Old Fashioned made for me a while back with cherry bitters.
Firstly the sugar. For me, it has to be brown sugar way more depth of flavour that the slightly cloying 'clean' sweetness of white sugar. Really the sugar needs to be made into syrup. The sugar won't dissolve in the alcohol alone unless you smoosh it up with a splash of water first. I really hate having gritty sugary bits in the bottom of a drink and, as I am a lazy man, it means less stirring. Make up a batch of sugar syrup with equal parts water and sugar. Bring to the boil and it will keep for ages in the fridge.
Secondly, the bourbon. I prefer rye whiskey to bourbon, it is a bit more complex. Bulleit 95 Rye is decent and not too expensive, Knob Creek (fnar, fnar) is decent too.
Thirdly, the bitters. Angostura is my favourite for every day but I had a great Old Fashioned made for me a while back with cherry bitters.
PedroB said:
Righto.
Firstly the sugar. For me, it has to be brown sugar way more depth of flavour that the slightly cloying 'clean' sweetness of white sugar. Really the sugar needs to be made into syrup. The sugar won't dissolve in the alcohol alone unless you smoosh it up with a splash of water first. I really hate having gritty sugary bits in the bottom of a drink and, as I am a lazy man, it means less stirring. Make up a batch of sugar syrup with equal parts water and sugar. Bring to the boil and it will keep for ages in the fridge.
Secondly, the bourbon. I prefer rye whiskey to bourbon, it is a bit more complex. Bulleit 95 Rye is decent and not too expensive, Knob Creek (fnar, fnar) is decent too.
Thirdly, the bitters. Angostura is my favourite for every day but I had a great Old Fashioned made for me a while back with cherry bitters.
Is knob creek draining into beaver creek by any chance Firstly the sugar. For me, it has to be brown sugar way more depth of flavour that the slightly cloying 'clean' sweetness of white sugar. Really the sugar needs to be made into syrup. The sugar won't dissolve in the alcohol alone unless you smoosh it up with a splash of water first. I really hate having gritty sugary bits in the bottom of a drink and, as I am a lazy man, it means less stirring. Make up a batch of sugar syrup with equal parts water and sugar. Bring to the boil and it will keep for ages in the fridge.
Secondly, the bourbon. I prefer rye whiskey to bourbon, it is a bit more complex. Bulleit 95 Rye is decent and not too expensive, Knob Creek (fnar, fnar) is decent too.
Thirdly, the bitters. Angostura is my favourite for every day but I had a great Old Fashioned made for me a while back with cherry bitters.
Will try the sugar syrup actually have some anyway sounds like a good idea... And cherry bitters also
guitarcarfanatic said:
I had a Smokey Old Fashioned at HausBar in Clifton (Bristol). Made with Ardbeg whiskey and absolutely insane. Worth have a couple normal ones first with a decent Bourbon (Woodford or Makers Mark) and then have one with Ardbeg and the smokiness is x100. Really is insane!
Now this sounds REALLY interesting does the peat of the ardbeg not interfere with the sweet... Must try on FridayZedLeg said:
Jack fking Daniels??
Mines is pretty simple. A few drops of orange bitters into a brown sugar cube which is then smooshed. A generous measure of a good bourbon, my favourite is Woodford Reserve. A big chunk of ice and I'm away. You can garnish with orange peel but I don't bother when I'n making my own.
Quite fond of the single barrel silver select recently even neat agree the normal JD is king Daniels?? Mines is pretty simple. A few drops of orange bitters into a brown sugar cube which is then smooshed. A generous measure of a good bourbon, my favourite is Woodford Reserve. A big chunk of ice and I'm away. You can garnish with orange peel but I don't bother when I'n making my own.
Where do you get small batch bourbon or rye from?
haven woken up after the weekend and my experiments
I came up with the following if slightly laboursome ultimate old fashioned
you'll need
2 oranges
brown soft sugar
dash absinthe
dash (or more) angostura
total of a double measure of whiskey (insert your favourite one) I (sorry for the sacrilege)- opted for some peaty adbeg and some sweetish bowmore in a 1/4 spec
tumbler(s), shaker, measure and strainer and time
Morning:
slice 1 orange including skin very thin, layer in metal tray with 1 teaspoon of brown sugar between each layer, cover with clingfilm and put some weight on it - leave at room temperature for at least six hours (over night is fine)
drinking time
fill a shaker and your tumbler 1/2 with ice, press liquid from oranges (will be lovely orangey sugar syrup) and put one to two bar spoons per drink in a shaker, add your bitter and absinthe and a dash of whiskey, stir vigorously with your bar spoon, add the rest of the whiskey and continue stirring for a few seconds, strain in tumbler - cut a wedge of peel from second orange and sit down on the fire to enjoy
and my experimentsI came up with the following if slightly laboursome ultimate old fashioned
you'll need
2 oranges
brown soft sugar
dash absinthe
dash (or more) angostura
total of a double measure of whiskey (insert your favourite one) I (sorry for the sacrilege)- opted for some peaty adbeg and some sweetish bowmore in a 1/4 spec
tumbler(s), shaker, measure and strainer and time
Morning:
slice 1 orange including skin very thin, layer in metal tray with 1 teaspoon of brown sugar between each layer, cover with clingfilm and put some weight on it - leave at room temperature for at least six hours (over night is fine)
drinking time
fill a shaker and your tumbler 1/2 with ice, press liquid from oranges (will be lovely orangey sugar syrup) and put one to two bar spoons per drink in a shaker, add your bitter and absinthe and a dash of whiskey, stir vigorously with your bar spoon, add the rest of the whiskey and continue stirring for a few seconds, strain in tumbler - cut a wedge of peel from second orange and sit down on the fire to enjoy
cramorra said:
ZedLeg said:
Jack fking Daniels??
Mines is pretty simple. A few drops of orange bitters into a brown sugar cube which is then smooshed. A generous measure of a good bourbon, my favourite is Woodford Reserve. A big chunk of ice and I'm away. You can garnish with orange peel but I don't bother when I'n making my own.
Quite fond of the single barrel silver select recently even neat agree the normal JD is king Daniels?? Mines is pretty simple. A few drops of orange bitters into a brown sugar cube which is then smooshed. A generous measure of a good bourbon, my favourite is Woodford Reserve. A big chunk of ice and I'm away. You can garnish with orange peel but I don't bother when I'n making my own.
Where do you get small batch bourbon or rye from?
.Supermarkets are getting much better for American whiskies tbh. Failing that look for the off license with the most hipster looking people behind the counter. There's a couple of good ones in Edinburgh but they're all local chains.
My slightly lazy method, use agave syrup instead of having to dissolve the sugar.
Can use Angostura orange bitters instead of the usual one works perfectly with this cocktail.
Thirdly just personal preference no fruit muddling, cut a thin layer of orange peel and squeeze it over the drink, idea being to squeeze the essential oil out of the peel.
Can use Angostura orange bitters instead of the usual one works perfectly with this cocktail.
Thirdly just personal preference no fruit muddling, cut a thin layer of orange peel and squeeze it over the drink, idea being to squeeze the essential oil out of the peel.
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