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Started By
Message
re: So I ordered an old-fashioned last night, and bartender puts rock candy in it
Posted on 2/22/15 at 2:32 am to joeleblanc
Posted on 2/22/15 at 2:32 am to joeleblanc
quote:
Add 1 1/2 oz. of BOURBON, not whiskey(Bookers my choice here
Just like you have a preference of bourbon, most customers do, as well, so if you want them for repeat business, a good bartender lets them decide what liquor they want. He might make a suggestion, but never tells the customers they are "wrong" in their choice of drink unless he doesn't plan on being in business long. ... An old fashioned can be and is made with a myriad ryes & bourbons, as well as brandy & even rum. That is purely personal preference & matter of taste. I prefer a quality rye.
quote:
In a shaker ... Shake well.
They're usually not shaken & not the standard or traditional method unless maybe the customer prefers it straight up & chilled. If they're shaken at all, it would be with a minimal amount of ice & only for a few seconds since it dilutes the liquor, which is highly undesirable, especially for an old fashioned. But again, this is for being served straight up, definitely not on the rocks.
quote:
2 oz glass packed to the top with crushed ice
So you're diluting it, twice? ... Old fashioneds, if served on the rocks, are NOT shaken, and the biggest cubes of ice available are used since they melt much slower than crushed ice, and won't dilute the drink nearly as quickly. ... Also, a specific old fashioned glass or rocks glass is always used. They are a heavier glass with no stem and a thicker bottom because old fashioneds are prepared in the glass, and since one of the steps in the preparation is muddling in the bottom of the glass, which is a vigorous procedure, the glass is less likely to chip or break than a stemmed or less dense glass. And standard single old fashioned glasses hold 4-6 ounces, not 2.
1
Posted on 2/22/15 at 2:36 am to southernelite
large sugar cube, 3 dashes of angostura bitters, orange peel and splash of water.
muddle till sugar is thoroughly mixed with the liquid and orange zest has emerged from peel.
add ice.
add bourbon or rye.
garnish with orange zest (or slice) and cherry.
thats it. nothing else.
muddle till sugar is thoroughly mixed with the liquid and orange zest has emerged from peel.
add ice.
add bourbon or rye.
garnish with orange zest (or slice) and cherry.
thats it. nothing else.
Posted on 2/22/15 at 2:38 am to joeleblanc
quote:
In a shaker
you don't shake an old fashioned.
Posted on 2/22/15 at 2:44 am to Arkla Missy
quote:
And yes, the original old fashioned, over a century ago, was made with whiskey, sugar or syrup (brown sugar, maple syrup, & honey were used as well), water, & Angostura bitters,
So you're changing your tune?
Posted on 2/22/15 at 3:14 am to GeorgeTheGreek
This is the recipe for the old fashioned I was taught & trained to make through school & work years ago, but it's obviously not the ONLY way to make one since much of it is personal preference like type of liquor, sweet or not, type of fruit, etc. But there is a certain technique & reasons for it, as well as the use of the Angostura bitters, which make an old fashioned an old fashioned.
- 1 cube of sugar
- 1 orange twist (sliver of orange peel)
- 4 heavy dashes of Angostura bitters (more if desired)
- splash of club soda (just enough to moisten sugar cube)
- 2 ounces of quality whiskey or bourbon
- grenadine or cherry juice (just enough to cover the back of a bar spoon to float on top of drink)
- half of an orange wheel & cherry for garnish
In a single old fashioned/rocks glass, muddle vigorously the sugar, orange twist, bitters, & soda until sugar is completely dissolved. I used a wooden spoon handle, usually. Add ice cubes & liquor, and a splash of water or soda, if desired. Give a quick stir with stirrer. Float a scant amount of grenadine over bar spoon, if desired. Garnish with orange & cherry, if desired.
- 1 cube of sugar
- 1 orange twist (sliver of orange peel)
- 4 heavy dashes of Angostura bitters (more if desired)
- splash of club soda (just enough to moisten sugar cube)
- 2 ounces of quality whiskey or bourbon
- grenadine or cherry juice (just enough to cover the back of a bar spoon to float on top of drink)
- half of an orange wheel & cherry for garnish
In a single old fashioned/rocks glass, muddle vigorously the sugar, orange twist, bitters, & soda until sugar is completely dissolved. I used a wooden spoon handle, usually. Add ice cubes & liquor, and a splash of water or soda, if desired. Give a quick stir with stirrer. Float a scant amount of grenadine over bar spoon, if desired. Garnish with orange & cherry, if desired.
Posted on 2/22/15 at 3:15 am to Arkla Missy
quote:
so if you want them for repeat business, a good bartender lets them decide what liquor they want.
I'm not a bartender, but do make a damn great tasting old fashion.
quote:
So you're diluting it, twice? ... Old fashioneds, if served on the rocks, are NOT shaken, and the biggest cubes of ice available are used since they melt much slower than crushed ice, and won't dilute the drink nearly as quickly.
Who made you the fricking god of old fashions or any drink for that matter??
Try it junior. You might learn something.
Posted on 2/22/15 at 3:42 am to KosmoCramer
No, my "tune" is the same as it's been for a number of years since going to bartending school; getting hands-on training by someone who had been in the business for a half of a century & working for her at a large, well-known hotel restaurant/lounge all while I was getting my bachelor's degree; then becoming lead bartender for, then managing a hotel lounge/restaurant myself for a little while after graduation. ... And I still would never put rock candy in an old fashioned. Not saying you can't; whatever floats your boat, but I don't have to like it in mine. 
... Sorry you're mad, I guess. 
... Sorry you're mad, I guess. Posted on 2/22/15 at 3:48 am to joeleblanc
quote:
I'm not a bartender, but do make a damn great tasting old fashion.
Oh, I have no doubt.
quote:
Who made you the fricking god of old fashions or any drink for that matter??
You don't have to be a god (or goddess) to use common sense. Try it sometime, skippy; you might enjoy a drink that's not watered down.
Posted on 2/22/15 at 3:53 am to Arkla Missy
I'm not mad, you were just adamant that grenadine was one of the "original" ingredients in an Old Fashioned and you never said you were wrong.
It's ok to admit you made a mistake or were incorrect, sometimes it takes a better person to own up to an error.
It's ok to admit you made a mistake or were incorrect, sometimes it takes a better person to own up to an error.
Posted on 2/22/15 at 4:17 am to KosmoCramer
Oh, I thought you were pissed about the rock candy thing. I'm not saying you can't do what you want with your own drinks or at your own bar, but I wouldn't call it an old fashioned if you're seriously substituting it for sugar or simple syrup. And I would be pretty ticked if someone did that to one I had ordered without asking.
And no, grenadine was not in the very first old fashioned recipe. I don't even know if it had even been created yet since old fashioneds date back to well over a century ago, so yes, you are correct about it not being in the original recipe - neither was soda or any fruit. However, grenadine has been used in the traditional recipe for decades since the cherry muddling doesn't work so well, & cherry juice, being more "watery" than the grenadine syrup, tends to dilute the liquor more. By using just a very small amount of grenadine & floating it, it tends to "hang" in the liquor. If using simple syrup instead of a sugar cube, I wouldn't use grenadine - too much syrup - I would use the juice instead, although most of our customers didn't like cherry juice because it can be overpowering & too strong.
And no, grenadine was not in the very first old fashioned recipe. I don't even know if it had even been created yet since old fashioneds date back to well over a century ago, so yes, you are correct about it not being in the original recipe - neither was soda or any fruit. However, grenadine has been used in the traditional recipe for decades since the cherry muddling doesn't work so well, & cherry juice, being more "watery" than the grenadine syrup, tends to dilute the liquor more. By using just a very small amount of grenadine & floating it, it tends to "hang" in the liquor. If using simple syrup instead of a sugar cube, I wouldn't use grenadine - too much syrup - I would use the juice instead, although most of our customers didn't like cherry juice because it can be overpowering & too strong.
Posted on 2/22/15 at 4:48 am to Arkla Missy
quote:
However, grenadine has been used in the traditional recipe for decades
No it hasn't.
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