Is there a better way to have fruits than with a cocktail? While some may argue in favour of desserts or salads, Frank Sinatra put forward an irrefutable argument, “I feel sorry for people that don't drink, because when they wake up in the morning, that is the best they are going to feel all day.”
Old-Fashioned goes back to the turn of the nineteenth century. Despite the everlasting fame of the Manhattan and the Martini, this iconic drink remains a cocktail aficionado’s staunch favorite.
Since Old-Fashioned’s birth, the cocktail has undergone major experimentation. While some prefer to use brown sugar, others tend to add bourbon instead of rye whisky. That said, if you’re looking forward to a laid-back drink to sip at the end of a long day, go find your rock glass and
2 sugar cubes
4 dashes of Angostura bitters
1 maraschino cherry
1 lime wheel
1 lemon wheel
1 orange wheel
1/2 tsp grenadine
4 tbsp rye whisky or bourbon
Then you’ll have to…
Begin by dropping the sugar cubes in the glass. Sprinkle the Angostura bitters and add the cherry, citrus wheels, and grenadine. Use the handle of the wooden spoon or muddler to mash and release the fruit juices. Pour the whisky and fill the glass with ice cubes. Stir well to blend the ingredients. Top with equal parts club soda and ginger ale.
The sour aftertaste of the rye whisky will be balanced by the mélange of the fruity flavors in the drink. Those who prefer their cocktail to be sweeter can always opt for bourbon. For the ultimate delight, you may go for Bulleit Straight Bourbon Frontier whisky, Buffalo Trace Bourbon, or Old Overholt rye whisky.
So, go grab a glass, and muddle up some Old Fashioned in style.
Often overshadowed by its forerunner, the mint julep, the origin of the classic whiskey smash stands open to interpretation. The earliest dates back to 1862 and talks about a peculiarly American drink wildly popular among the denizens of the South. The recipe called for a simple concoction of muddled mint leaves and sugar with equal parts peach and regular brandy served over cracked ice.
They say “Beer after whiskey is risk,” so better drink ‘em together, right? But that’s not what birthed the Boilermaker, a cocktail which isn’t a cocktail. It seems odious to even put this down as a cocktail recipe –for what can be the list of ingredients, or mixing instructions for a drink which constitutes a shot of whiskey and a pint of beer?