![]() ![]() I also like Dale DeGroff’s pimento bitters. Chocolate or walnut bitters work well in this drink if you can find them. The best, however, is still the most common: Angostura. But, make sure to dilute these with equal parts water.īitters: There are dozens of new bitters on the market. ![]() Sweetener: While simple syrup works well, other options are to sub in honey, maple syrup, or agave nectar. ![]() Avoid small cubes and pick up rubber molds or invest in an ice sphere. Ice: This is a sipping cocktail, but you don’t want that expensive booze turning into a watery mess. The ideal glass should be between eight to 10 ounces, with a thick heavy bottom. Glass: The Old Fashioned is one of the few drinks in existence that has a glass named in its honor. Weller Antique, Booker’s, Old Grand-Dad, Baker’s, Wild Turkey 101, Wild Turkey Rare Breed, or Rittenhouse. Either way, you’ll want something high in proof (over 100) as this extra alcohol will stand up to the dilution from melting ice. Bourbon is slightly sweeter and rounder, whereas rye introduces a peppery bite. Whiskey: Both rye and bourbon offer different flavor profiles. I pay the paltry $8 asking price and we exchange parting pleasantries. Is this how I would make an Old Fashioned? No. It’s a stiff drink that the weathered chaps who frequent this joint probably expect. Hodges goes in, filled almost to overflowing. A healthy slug of something unfamiliar called R.J. I typically exclusively drink Guinness at this venerable saloon - my go-to day drinking spot in the city - but today, I get ambitious and test their wares.įrom a rickety bar stool I watch as Fitz muddles three of those abominable red orbs posing as cherries with some sugar and a good eight dashes of Angostura bitters. Its selection of American whiskies is meager at best and includes stalwarts like Jim Beam and Canadian Club. This working man’s tap room doesn’t pretend to have any such lofty aspirations to be a "craft cocktail bar" and I really couldn’t care. I am a little apprehensive mind you this is hardly a temple to mixology and there are certainly several ways to screw up what is essentially a fairly simple and democratic libation. He’s been a daytime fixture behind the long piece of mahogany at Manhattan’s Old Town Bar on 18th Street for years. Fitz seems like he knows his way around an Old Fashioned. ![]()
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