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Message
re: So I ordered an old-fashioned last night, and bartender puts rock candy in it
Posted on 2/21/15 at 1:34 pm to Arkla Missy
Posted on 2/21/15 at 1:34 pm to Arkla Missy
Also, here is a link that I got that recipe from. It has compiled over 15 old recipes for Old Fashioned (including the Bartender's Bible).
LINK
A simple control + F search of the page finds ZERO mention of grenadine.
LINK
A simple control + F search of the page finds ZERO mention of grenadine.
0
Posted on 2/21/15 at 1:54 pm to Asgard Device
quote:
It was his way of telling you that you're not Don Draper.
Posted on 2/21/15 at 2:02 pm to KosmoCramer
quote:
You keep referring to this original recipe. I don't think you understand.
Evidently, you don't. ... There are standard recipes for classic, traditional cocktails, just like in a cookbook, that are taught at bartending schools, which every decent bartender should know. The schools were/are a requirement for higher end bars/lounges, particularly ones with a certain clientele who prefer more traditional cocktails. I haven't worked as a bartender in quite a while, but I doubt that's a pre-requisite for folks at most college bars these days. The "Bartender's Bible" contained those original recipes along with a few minor variations or substitutions, but the base ingredients are constants.
Over the past decade or so, I've noticed some establishments, particularly newer ones that cater to young crowds, many college aged, have added their own "twists" to these standard recipes, which literally change the drink altogether, unfortunately. There is nothing wrong with personalizing a drink according to the customer's preference, i.e., subbing lemon peel for orange peel, using ginger ale instead of the standard soda, adding a lime, etc., and a good bartender should listen to his customers & heed their requests, but an establishment taking it upon itself to change the standard cocktail recipe ingredients and/or measurements altogether, then calling it the same drink is just incorrect.
If some place wants to add "rock candy" to their old fashioned because it's the hip thing to do, fine, but they shouldn't call it an old fashioned, or at the very least should inform the customers of their alteration because anyone who knows anything about this cocktail, and drinks it frequently, will definitely know the difference & won't be pleased because it isn't an old fashioned.
I'm pretty laid back about most things, but don't frick around with my classic drink recipes, certain traditional food recipes & techniques like frying chicken in cast iron, how to make a gumbo roux, making cream pies with flour, NOT cornstarch, and traditional Razorback unis. I get pretty feisty about all that.
... 
Posted on 2/21/15 at 2:06 pm to LACountyTiger
quote:
Why don't you guys just man up and drink whiskey like it was meant to be drunk without all that girly sugar and cherry juice crap in it.
Actually, when I drink, I do. ... George Dickel on the rocks, splash of water.
... I do like an extra dirty vodka martini every now & then. Can't do too much of that, though. I've had to be scraped off the floor a couple of times. Posted on 2/21/15 at 2:12 pm to Ole Geauxt
quote:
I don't care if it's muddled, puddled or chewed, somebody make me multiples.
Yeah, OG, I hear ya. I'm sure you can handle "multiples," & I'll be happy to make them for you. I, on the other hand, have become a lightweight somewhere along the way, & can only handle "twosies." Old age sucks. 
Posted on 2/21/15 at 2:12 pm to KosmoCramer
quote:
Here is the "Bartender's Bible" recipe you're quoting
Impossible. SHE WAS A BARTENDER BEFORE WE WERE BORN.
And if I'm doing a spin off a traditional Old Fashioned, the Rip Van Winkle distillery has a good one that I like. I had it with Pappy there but I don't know that I'd use that at home, especially given the price/availability these days.
quote:
Ingredients
1 slice fresh orange
2 raw brown sugar cubes (or regular raw sugar)
2 to 3 drops orange bitters
2 to 3 drops of Angostura bitters
1-1/2 to 2 oz bourbon whisky (preferably 15-year, 107 proof Pappy VW)
ice cubes
Directions
Add a slice of fresh orange to a rocks glass.
Get some raw brown sugar cubes, usually found at a store like Whole Foods. If you cannot find cubes, just regular raw sugar works. Add one or two cubes worth of sugar.
Add 2 or 3 drops of orange bitters and 2 to 3 drops of Angostura bitters to the sugar. If you have sugar cubes, place the two cubes on a cocktail napkin placed on top of the glass after dropping the bitters into the cubes, then dump them into the glass with the orange. The napkin soaks up the excess bitters. Throw away the napkin.
Add a very few drops of whiskey. Muddle the sugar with the fruit, but not the peel, until the sugar is almost dissolved. Muddling the peel releases a bitter taste from the rind.
Add 1-1/2 to 2 ounces of whiskey (15-year, 107 proof Pappy VW is the best). Stir with some good ice cubes. Stir some more.
Add more bourbon if you like.
LINK
Posted on 2/21/15 at 2:13 pm to SuperSaint
quote:
And you have no idea the amount of "bartenders" that can't make the staples.
A few months ago I had a bartender who couldn't even make a bourbon and coke.
First she picked up the rye whiskey and asked me if that's what I meant. I said no and she found the bourbon, then proceeded to put the bourbon and coke in a shaker and shook it before she poured it.
Posted on 2/21/15 at 2:15 pm to Uncle JackD
While we're at it, I'd just like to say that I don't like tomatoes in my gumbo, and gumbo is still gumbo even without okra.
Posted on 2/21/15 at 2:16 pm to efrad
The brandy old fashioned sweet is pretty much the state drink of Wisconsin, and it almost always includes some cherry juice. So those of you coming up for the game in two years, be sure to say "whiskey old fashioned" or you'll get brandy.
Posted on 2/21/15 at 2:23 pm to BluegrassBelle
Oh, Hai, BGBelle!!! 
... What's wrong, no Kentucky b-ball today, or did you just get tired of trying to find someone to fight with about it on tRant??? 
What happened, none of the Hogs engaging in your provocation today, so you had to stalk one all the way over here??? 
... You are SO PRECIOUS!! (Not to mention obvious)
... What's wrong, no Kentucky b-ball today, or did you just get tired of trying to find someone to fight with about it on tRant??? What happened, none of the Hogs engaging in your provocation today, so you had to stalk one all the way over here??? ... You are SO PRECIOUS!! (Not to mention obvious) This post was edited on 2/21/15 at 2:24 pm
Posted on 2/21/15 at 2:24 pm to Arkla Missy
I don't know what's more precious. Your overuse of emoticons or the fact that you think I shouldn't be allowed to post on multiple boards just because you suck at making an old fashioned.
Posted on 2/21/15 at 2:25 pm to southernelite
I could really go for an old fashion right now
Posted on 2/21/15 at 2:25 pm to G Vice
quote:
While we're at it, I'd just like to say that I don't like tomatoes in my gumbo
Me either.
quote:
gumbo is still gumbo even without okra.
Watch it ... Them is fightin' words.
Posted on 2/21/15 at 2:29 pm to Emiliooo
quote:
I could really go for an old fashion right now
Actually, I was thinking the same thing. All I have is Dickel, but I've never made it with that. Might try it, but I'll have to go get bitters & GRENADINE.
... Meh, might just use cherry juice since I've got cherries, but still have to get bitters, so since I've got to go to the store anyway, might as well get GRENADINE. Posted on 2/21/15 at 2:32 pm to efrad
quote:
then proceeded to put the bourbon and coke in a shaker and shook it before she poured it.
Oh no, I'm surprised she could get the shaker apart & that it didn't turn into a big ol mess.
Posted on 2/21/15 at 2:36 pm to Arkla Missy
Are you not going to respond to the actual "Bartender's Bible" recipe (Among the 15+ other recipes from years past) I poster or are you just gonna keep spouting off?
Posted on 2/21/15 at 2:37 pm to NewIberiaHaircut
That's terrible. It should not look like punch. The only red should be the cherry. And what's with the Orange wedge? Orange skin and it's oils are all that's supposed to be in it.
Posted on 2/21/15 at 2:41 pm to thebert4130
Some recipes say no cherry either.
I prefer the cherry. I muddle the orange slice bug not the cherry. Just make sure to rough up the cherry while stirring.
Liquors I have are Makers, knob Creek Rye, and Canadian Club Special Reserve.
Sadly I prefer the cheapest. The CC is swill from what I gather, but it tastes better to me.
I prefer the cherry. I muddle the orange slice bug not the cherry. Just make sure to rough up the cherry while stirring.
Liquors I have are Makers, knob Creek Rye, and Canadian Club Special Reserve.
Sadly I prefer the cheapest. The CC is swill from what I gather, but it tastes better to me.
Posted on 2/21/15 at 2:41 pm to Arkla Missy
You dumbasses argue about a drink for 6 pages?
Posted on 2/21/15 at 2:43 pm to Jake88
Bitters is red.
And I prefer to only muddle the "meat" of the orange slice and then remove it, because the skin gives it a bitter taste.
And I prefer to only muddle the "meat" of the orange slice and then remove it, because the skin gives it a bitter taste.
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