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I make the best Old Fashioned I ever had???
Posted on 5/31/14 at 5:42 pm
Posted on 5/31/14 at 5:42 pm
What does that say about the state of bartending? I've never made one before tonight. DELICIOUS.
14
Posted on 5/31/14 at 5:50 pm to LSU alum wannabe
Tell us how you made it so we can judge you.
But to answer your question, it says that bartenders are trained to make whiskey cocktails for people who only pretend to like whiskey.
But to answer your question, it says that bartenders are trained to make whiskey cocktails for people who only pretend to like whiskey.
Posted on 5/31/14 at 5:51 pm to LSU alum wannabe
Your title punctuation confuses me
Posted on 5/31/14 at 5:51 pm to LSU alum wannabe
Um, where are you ordering them? I've been to some bars that make a damn good Old Fashioned.
Posted on 5/31/14 at 6:30 pm to Matisyeezy
Blend, Galatoires, Jubans, and Ruth's make one of the best OF in BTR.
I haven't tried the others on this list, but the ones we make at home are usually better than the OF we get at most bars/restaurants.
LINK
I haven't tried the others on this list, but the ones we make at home are usually better than the OF we get at most bars/restaurants.
LINK
Posted on 5/31/14 at 7:31 pm to LSU alum wannabe
I've gotten so many bad ones in bars that I'm thrilled when I get a good one. It's really sad how many ways I've received a fricked up drink that should have 5 ingredients, max.
(sugar cube, bitters, dash of water, orange peel, bourbon, ice)
(sugar cube, bitters, dash of water, orange peel, bourbon, ice)
Posted on 5/31/14 at 7:34 pm to LSU alum wannabe
Just don't add soda. God, just don't add sode
Posted on 5/31/14 at 7:40 pm to LSU alum wannabe
Most places use too much simple syrup IMO
Posted on 5/31/14 at 8:16 pm to GaryMyMan
Cherry bro
Posted on 5/31/14 at 8:35 pm to TheIndulger
I had an old fashioned at Bonefish one night. The only time I've had it.. I really enjoyed it. Obviously I can't compare but just an fyi
Posted on 5/31/14 at 8:38 pm to LSU alum wannabe
The state of bar tending at college bars and I'm-Not-Over-College bars.
Go to a high end whiskey bar or any bar that features an old school cool black as the bartender and you'll get a great Old Fashioned.
Go to a high end whiskey bar or any bar that features an old school cool black as the bartender and you'll get a great Old Fashioned.
This post was edited on 5/31/14 at 8:39 pm
Posted on 5/31/14 at 8:43 pm to LSU alum wannabe
Did you muddle dem fruits?
Posted on 5/31/14 at 8:43 pm to LSU alum wannabe
Nottoway's bar makes a mean ole fashioned.
Posted on 5/31/14 at 8:57 pm to LSU alum wannabe
My husband likes the one at Beausoliel. However, he makes his favorite here at the house, too. I think that may be because it is relatively simple, few ingredients, and you can make it to your own liking within those parameters. He always has a list of requests when ordering one, as well -- water not soda, no cherry, etc. He says he would just as soon make it at home and order straight Scotch when out.
Posted on 5/31/14 at 9:01 pm to GaryMyMan
quote:
should have 5 ingredients, max.
(sugar cube, bitters, dash of water, orange peel, bourbon, ice)
You listed six ingredients.
Posted on 5/31/14 at 9:03 pm to Cash
Ice and water are the same ingredient, in two different states.
Errybody know dot! Damn....
Errybody know dot! Damn....
Posted on 5/31/14 at 9:13 pm to LSU alum wannabe
quote:
The state of bar tending
(Professional) mixology has been a booming industry and career path for the last ten years.
We used to go to Nola for Tales of the Cocktail several yrs ago, and it was a blast. Lots of drinking and education.
But as said before, you've got to get away from college bars, and find the high end cocktail bars.
I love me a good old fashioned
I'll give you an e-tip if you can e-make me one.Posted on 5/31/14 at 9:42 pm to fightin tigers
quote:
Did you muddle dem fruits?
Nope. Sugar cube and bitters with tsp of water or so with orange peel sliver (I can't carve a fancy looking one) that I squeeze and then do mash just a little with muddler. Have a big assed ice cube tray that makes a block. Throw in the whiskey which was Canadian club as I read that Canadians have a lot of rye. 1.5 to 2 oz. cherry was thrown in but it was un disturbed. Muddling the cherry is heresy IMO.
How's that sound to the cocktail snobs?
Any better Ryes to suggest? Is Crown Royal accepted? I have tried Makers, but was not impressed.
First one I ever had at a bar was horrendous. The girl muddled EVERYTHING including an orange wedge and shook all in a shaker to pour into glass.
Posted on 5/31/14 at 9:49 pm to LSU alum wannabe
Nottoway uses Maker's. 
Posted on 5/31/14 at 9:51 pm to LSU alum wannabe
quote:
How's that sound to the cocktail snobs?
quote:
Canadian club
Like dogshit
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