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re: Whiskey/Bourbon/Scotch appreciation thread
Posted on 10/22/14 at 9:03 am to BlackenedOut
Posted on 10/22/14 at 9:03 am to BlackenedOut
quote:Yup. And ancient age
Another good one for bourbon based drinks is Benchmark
0
Posted on 10/22/14 at 9:12 am to PearlsLSU
quote:
Might try a Rye for a little more spice.
I would give that a try.
Posted on 10/22/14 at 9:33 am to gmrkr5
Speaking of rye can anyone comment on whether the AE Rye is worth the dough? I would have to order online and have it shipped so we're talking $75-$80.
Posted on 10/22/14 at 9:45 am to Uncle JackD
quote:
Old fashioned up next.
How do yall make your old fashions? Never can seem to make it just right.
Posted on 10/22/14 at 9:50 am to Judge Smails
quote:
Speaking of rye can anyone comment on whether the AE Rye is worth the dough? I would have to order online and have it shipped so we're talking $75-$80.
i've heard its good. never had it though
Posted on 10/22/14 at 9:51 am to PearlsLSU
quote:
Might try a Rye for a little more spice.
Try Rittenhouse or Old Overholt if you want the rye. One of my favorite cocktails is a Vieux Carre and I use either of those.
Posted on 10/22/14 at 9:52 am to Judge Smails
Hold out for a few...I have one packed up someplace and I should be moving this weekend. once I get it out ill send a taste along with the others...then you will know if its worth it 
For old fashions I use 4R SB. I dont make em often so I havent tried different ones.
For old fashions I use 4R SB. I dont make em often so I havent tried different ones.
Posted on 10/22/14 at 9:57 am to Kingwood Tiger
I have about 3 or 4 variations on an old fashioned. But the one I think I like the best (currently) is the Julian Van Winkle technique showcased in Mind of a Chef season 2. You start with a sugar cube that you wet with bitters. You add the pulp of an orange segment and mash this together with the flattop on a bar spoon. Add a little bit of ice, little bit of bourbon, stir, and repeat until you have created a full drink. The bourbon helps melt the ice which mixes with the sugar.
Its almost like making an aioli in its process. Takes a bit longer but is a nice ritual.
Its almost like making an aioli in its process. Takes a bit longer but is a nice ritual.
Posted on 10/22/14 at 10:12 am to BlackenedOut
quote:
Mind of a Chef season 2
Will have to watch this
Posted on 10/22/14 at 10:14 am to Kingwood Tiger
Stick with the cheaper stuff since you're diluting it anyways. I prefer eyes since they stand up better in there. Regular Sazerac works just fine. You can really start playing around with different tastes in your bitters (regular, orange, berry) and simple syrups. Also use Luxardo cherries to muddle, they are more expensive, but better and worth it. Some people also add a little bit Of grande marnier to add some orange flavor in there. Tons of possibilities....none really worth using good juice on tho.
Posted on 10/22/14 at 10:14 am to BlackenedOut
quote:
Takes a bit longer but is a nice ritual.
Love the ritual. We need to get together for an Old Fashioned.
I made a simple syrup just by boiling some organic sugar and water. I add about a teaspoon of that, a couple dashes of Angustora bitters and a couple dashes of Peychaud's bitters. Add a small piece of orange peel and muddle in the mixture. Add 2 shots of bourbon and mix. Add some ice mix, add more ice mix, enjoy.
Posted on 10/22/14 at 10:38 am to Kingwood Tiger
quote:2 sugar cubes, 4 dashes of bitters, splash of water, cherry, orange peel, bourbon. I do not muddle. I want a drink, not a fruit salad.
How do yall make your old fashions?
This post was edited on 10/22/14 at 10:39 am
Posted on 10/22/14 at 10:39 am to Uncle JackD
Does the JackD stand for JackDiabetes? Two sugar cubes is a lot.
Posted on 10/22/14 at 10:46 am to BlackenedOut
2 cubes = 20 calories, 4 carbs
Pretty much the same as a spoon of simple syrup
Pretty much the same as a spoon of simple syrup
This post was edited on 10/22/14 at 10:48 am
Posted on 10/22/14 at 10:58 am to Kingwood Tiger
One thing always features in my old fashioneds is Regan's orange bitters...2 of those, 2 Angostura, cherry, simple, bourbon/rye
Posted on 10/22/14 at 11:00 am to drockw1
I've only used angostura, you noticed a big difference when using other ones?
Posted on 10/22/14 at 11:07 am to Uncle JackD
quote:
2 sugar cubes, 4 dashes of bitters, splash of water, cherry, orange peel, bourbon. I do not muddle. I want a drink, not a fruit salad.
you left out your quanitiy of bourbon.... 8oz
Posted on 10/22/14 at 11:09 am to gmrkr5
4-8oz... Depending on the glassware. Posted on 10/22/14 at 11:09 am to gmrkr5
quote:
you left out your quantity of bourbon.... 18oz
FIFY
This post was edited on 10/22/14 at 11:10 am
Posted on 10/22/14 at 11:10 am to Uncle JackD
quote:
I've only used angostura, you noticed a big difference when using other ones?
Regan's orange #6 and Fee Brothers Whiskey barrel aged bitters are a big step up in my experience.
The Fee Brothers is the only one that I enjoy in both Old Fashioneds and Manhattans.
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