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Old Fashioned: How do you make yours?
Posted on 4/9/12 at 9:33 pm
Posted on 4/9/12 at 9:33 pm
I started watching Mad Men a while back and it made me want to try an old fashioned. Don Draper is the man. I ordered one at The Little Village and it was pretty solid, I really liked it. I tried to make it at home and it wasn't as sweet. What is the best way to make your own old fashioned? Thanks.
8
Posted on 4/9/12 at 9:44 pm to Nashty
Posted on 4/9/12 at 9:58 pm to Nashty
My recipe...
-2 cherries, 1 orange slice muddle in an old fashioned glass
-Fill glass to top with ice
-Add 1 tsp simple syrup, 4-5 dashes bitters
-Pour whiskey over ice, give a slight stir
It's a slight variation on the more classic versions of the recipe, but works well for me at home.
-2 cherries, 1 orange slice muddle in an old fashioned glass
-Fill glass to top with ice
-Add 1 tsp simple syrup, 4-5 dashes bitters
-Pour whiskey over ice, give a slight stir
It's a slight variation on the more classic versions of the recipe, but works well for me at home.
Posted on 4/9/12 at 10:21 pm to Nashty
This has been my go-to drink for at least 5 years now after my Dad bought me one at Juban's. I make them at home often. Word to the wise - never order them at a non-upscale restaurant. The frick up rate is like 90% at any casual place.
- Muddle 2 sugar cubes, 1 half orange slice, 2 maraschino cherries, and 5-6 dashes of bitters in a high ball glass.
- Fill with ice
- Add 2 ounces Bourbon (I prefer Maker's for Old Fashioneds)
- Top off with a splash of club soda
- Garnish with another half orange slice and 1 more cherry
- Muddle 2 sugar cubes, 1 half orange slice, 2 maraschino cherries, and 5-6 dashes of bitters in a high ball glass.
- Fill with ice
- Add 2 ounces Bourbon (I prefer Maker's for Old Fashioneds)
- Top off with a splash of club soda
- Garnish with another half orange slice and 1 more cherry
Posted on 4/9/12 at 10:37 pm to NaturalBeam
quote:
Top off with a splash of club soda
I know a lot of places don't put any club soda old fashioned's, but I personally really do enjoy that little splash. I think it makes it quite a bit more palatable and not as sweet
BTW in my opinion that looks like a solid recipe and is very similar to mine. I use a little less bitters
Posted on 4/9/12 at 10:38 pm to Nashty
2 cherries, 1 orange slice, 1 sugar cube, 7 dashes of Angostura bitters, splash of water, all muddled. 2 oz. Booker, Knob Creek or Knob Creek Black label stirred in the muddled mixture. Fill glass with crushed ice, pour mixture over ice. enjoy....
Posted on 4/9/12 at 10:47 pm to FightTigers
I agree the splash of club soda is very important. I'm a firm believer in not shaking or stirring it so you get more of a layered drink that starts out strong and finishes sweet. So the soda is needed so the first few sips don't taste like a straight shot.
Posted on 4/9/12 at 10:51 pm to NaturalBeam
Orange, cherries (two), simple syrup (frick sugar cubes, you are in Louisiana), and personally 7-10 hits of angostora bitters (only kind IMO), muddle the shite out of it. Add 8-10 count of makers or bookers or hookers and ice. Quick stir and enjoy. Splash of soda if you like (not my thing)
Posted on 4/9/12 at 11:01 pm to FightTigers
No club soda!!!!!
Posted on 4/9/12 at 11:05 pm to GeorgeTheGreek
I'll drink it either way (normally they don't put any in at restaurants or bars) but if I'm making it at home I put a splash in. In my manhattans I do not care for any club soda. For whatever reason I just somewhat enjoy CS in my Old Fashioned's, even if its not exactly by the book
Posted on 4/10/12 at 7:37 am to NaturalBeam
Thank you everyone for the recipes/suggestion. I did not use club soda when I did mine at home and that might have been my problem. I used Maker's Mark, bitters, simple syrup, oranges, and a cherry. It looks like my proportions were pretty close to what y'all use. I will try the club soda and see what kind of difference that makes.
Posted on 4/10/12 at 7:50 am to Nashty
I will add some orange bitters on occasion.
Here is a link to Garden and Gun featuring the Old Fashioned Cocktail.
Charleston's Cocktail Club Manhattan
The 610 Magnolia Old-Fashioned
1 large and uneven slice of lemon peel
1 rough-cut brown sugar cube
2 dashes Angostura bitters
1 dash Regan’s Orange Bitters No. 6
No more than 1 oz. branch water (or bottled water)
2 large ice cubes
2 oz. Van Winkle Special Reserve 12-year bourbon
Small triangle of orange slice for garnish
Old Fashioned Article in G&G
Here is a link to Garden and Gun featuring the Old Fashioned Cocktail.
Charleston's Cocktail Club Manhattan
The 610 Magnolia Old-Fashioned
1 large and uneven slice of lemon peel
1 rough-cut brown sugar cube
2 dashes Angostura bitters
1 dash Regan’s Orange Bitters No. 6
No more than 1 oz. branch water (or bottled water)
2 large ice cubes
2 oz. Van Winkle Special Reserve 12-year bourbon
Small triangle of orange slice for garnish
Old Fashioned Article in G&G
This post was edited on 4/10/12 at 7:53 am
Posted on 4/10/12 at 8:26 am to NimbleCat
quote:
NimbleCat
Thanks for that info, I appreciate it!
I can't wait to perfect this drink to my liking. It has become my new favorite.
Posted on 4/10/12 at 8:43 am to NimbleCat
quote:
Cocktail Club
Fantastic bar.
Posted on 4/10/12 at 9:03 am to AreJay
Clancy's uses rye whiskey. It's much harsher than bourbon, but actually serves as a good counter balance to the other sweet ingredients in the drink.
I like that one.
I like that one.
Posted on 4/10/12 at 11:05 am to Y.A. Tittle
I'm suprised nobody uses Peychauds bitters, straight from the N.O.. Emerils Delmonico cookbook has a recipe from the old days thats along the lines of
2 oz bourbon
.5 oz simple syrup
3-4 dashes of Peychauds bitters
meduim orange slice
2-3 cherries
Muttle the orange,cherries, and bitters together. Don't press the orange peel more than 4 times
(A tip from some old school NOLA bartenders)
Add the simple syrup, then as much ice as you want.
Top it off with the bourbon.
I always get a larger glass and just tumble it 1 time for a gentle mix. You can play with it and add more simple syrup or less, even dashes of Peychauds and Angostura bitters for a more complex blend.
2 oz bourbon
.5 oz simple syrup
3-4 dashes of Peychauds bitters
meduim orange slice
2-3 cherries
Muttle the orange,cherries, and bitters together. Don't press the orange peel more than 4 times
(A tip from some old school NOLA bartenders)
Add the simple syrup, then as much ice as you want.
Top it off with the bourbon.
I always get a larger glass and just tumble it 1 time for a gentle mix. You can play with it and add more simple syrup or less, even dashes of Peychauds and Angostura bitters for a more complex blend.
This post was edited on 4/11/12 at 7:15 am
Posted on 4/10/12 at 11:24 am to Y.A. Tittle
quote:
Clancy's uses rye whiskey. It's much harsher than bourbon, but actually serves as a good counter balance to the other sweet ingredients in the drink.
I like that one.
rye tends to be awesome in cocktails for me in the place of bourbon.
as far as the sweetness of the old fashioned, i think that's why a lot of older recipes only muddle the orange peel, not the fruit itself.
Posted on 4/10/12 at 11:50 am to Nashty
A Manhattan is almost as good, but much easier to make.
Posted on 4/10/12 at 10:34 pm to LSUlefty
Tried it with Peychaud's....just doesn't taste as good to my cultured palate and discerning tongue.
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