Ode To The Old Fashioned
Ah, the Old Fashioned, the world's first classic cocktail and a recipe that's endured for hundreds of years. To celebrate the launch of my beautifully designed t-shirt and pay homage to the OG cocktail, here I make the original recipe as well as 3 of my favorite variations.
Equipment
Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, muddler)
Classic old fashioned
2oz (60ml) bourbon or rye
2 dashes of Angostura bitters
1 sugar cube
Lemon twist
Add sugar cube to a rocks glass
Drop two dashes of bitters and a barspoon of warm water onto the sugar cube
Muddle the bitters and water into the sugar until sugar is dissolved
Add a large chunk of ice
Add the rye or bourbon, stir until chilled
Twist a large piece of lemon zest over the drink and drop into the glass
Oaxaca old fashioned
1.5oz (45ml) reposado tequila
.5oz (15ml) mezcal
2 dashes of Angostura bitters
1 barspoon agave nectar
Orange twist
Add a large ice cube to a rocks glass
Add in all liquid ingredients and stir to chill
Light a match and express the oils of the orange peel over the flame into the glass
Drop in the orange peel
Smoked old fashioned
2oz (60ml) bourbon
2 dashes of Angostura bitters
1 barspoon rich brown simple syrup (2 parts brown sugar, 1 part water)
Orange twist
Applewood or hickory wood
Flame the wood and invert the glass to capture the smoke
Add in all liquid ingredients into a mixing glass with ice and stir
Pour cocktail into smoked glass
Add a large ice cube to the glass
Express the oils of an orange peel and drop it in
Benton's old fashioned
2oz (60ml) bacon-washed bourbon (recipe below)
2 dashes of Angostura bitters
.25oz (7ml) grade B maple syrup
Orange twist
Add a large ice cube to a rocks glass
Add in all liquid ingredients and stir to chill and dilute
Express the oils of an orange peel and drop it in
Bacon-washed bourbon
1 bottle of bourbon (e.g. Four Roses)
1.5oz (45ml) fat from hickory-smoked bacon (e.g. Benton's)
Add bourbon and bacon fat to a non-reactive container and let sit for 4 hours at room temperature
Put in the freezer for 2 hours so fat solidifies
Strain out fat solids and bottle