- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Old Fashioned Recipe?
Posted on 8/7/14 at 10:25 am
Posted on 8/7/14 at 10:25 am
I recently just bought a bar/server for the house and was looking to stock up on random spirits.
Anyone have a good recipe for an old fashioned? I've seen it made with either whiskey or bourbon. Just wanted to get other opinions.
TIA
Anyone have a good recipe for an old fashioned? I've seen it made with either whiskey or bourbon. Just wanted to get other opinions.
TIA
8
Posted on 8/7/14 at 10:43 am to WB504
Buckle up, this thread will be 78 pages in no time.
To me, an old fashioned is more about the technique than anything else. Traditionally you should use bourbon or rye, but really any dark liquor will work. Its a very subtle blend of citrus, bitters, sugar, and booze. Thats it. I personally like to use a sugar cube which I rub over an orange. I then drop the sugar cube into a mixing glass, douse it with a few shakes of bitters (pick one, anyone), and then a splash of water. I mix this up until it dissolves. Now add in three fingers of dark spirit of choice. Ice, stir, strain into a rocks glass with ice. A strip of citrus for a garnish.
To me, an old fashioned is more about the technique than anything else. Traditionally you should use bourbon or rye, but really any dark liquor will work. Its a very subtle blend of citrus, bitters, sugar, and booze. Thats it. I personally like to use a sugar cube which I rub over an orange. I then drop the sugar cube into a mixing glass, douse it with a few shakes of bitters (pick one, anyone), and then a splash of water. I mix this up until it dissolves. Now add in three fingers of dark spirit of choice. Ice, stir, strain into a rocks glass with ice. A strip of citrus for a garnish.
Posted on 8/7/14 at 10:49 am to WB504
1 sugar cube
2-3 dashes of angostura bitters
2 oz bourbon or rye
stir
2-3 dashes of angostura bitters
2 oz bourbon or rye
stir
Posted on 8/7/14 at 10:49 am to WB504
This might sound totally crazy but try different things and find what you like.
Posted on 8/7/14 at 10:50 am to WB504
Exactly what Wink said... find what YOU like.
After months of trying different techniques this is what I enjoyed the most.
Take a room temperature glass...
+ Sugar cube
+ 2 - 3 dashes of bitters
+ splash of water
Muddle the sugar cube until there is no longer any visible sugar granules.
+ the small peel of orange rind (size of a half dollar)
Gently muddle the inside of the orange peel just enough to release it's citrus flavor
+ 1.5 - 2oz of desired whiskey (Makers for me)
One quick stir + ice
Enjoy.
After months of trying different techniques this is what I enjoyed the most.
Take a room temperature glass...
+ Sugar cube
+ 2 - 3 dashes of bitters
+ splash of water
Muddle the sugar cube until there is no longer any visible sugar granules.
+ the small peel of orange rind (size of a half dollar)
Gently muddle the inside of the orange peel just enough to release it's citrus flavor
+ 1.5 - 2oz of desired whiskey (Makers for me)
One quick stir + ice
Enjoy.
This post was edited on 8/7/14 at 10:52 am
Posted on 8/7/14 at 11:01 am to Winkface
Good advice. There is a whole world of cocktails out there, but they arent all old fashioneds.
Posted on 8/7/14 at 11:03 am to WB504
I like to muddle 1 cherry and 1/2 a slice of orange together with a just enough simple syrup to cover the bottom of the glass and a couple dashes of bitters. The put ice on top of that and fill with Makers Mark. Stir and enjoy.
Posted on 8/7/14 at 11:06 am to Winkface
The few that I've ordered, I tend to like mine on the sweeter side, so like you said, I just need to do some experimenting.
Thanks again everyone for the responses.
Thanks again everyone for the responses.
Posted on 8/7/14 at 11:14 am to REB BEER
quote:
I like to muddle 1 cherry and 1/2 a slice of orange together with a just enough simple syrup to cover the bottom of the glass and a couple dashes of bitters. The put ice on top of that and fill with Makers Mark. Stir and enjoy.
This is how I like mine, basically, though I use a sugar cube instead of syrup.
Posted on 8/7/14 at 11:16 am to WB504
Don't ask the bartender at your neighborhood Chili's
Posted on 8/7/14 at 11:22 am to Winkface
quote:
This might sound totally crazy but try different things and find what you like.
Yes, you are a woman.
Posted on 8/7/14 at 12:11 pm to REB BEER
not an old fashioned
Posted on 8/7/14 at 12:22 pm to Caplewood
2 suga cubes
4 dash bitters
2 oz bourbon
Splash of water
1 Cherry and orange peel (very lightly muddled if at all)
4 dash bitters
2 oz bourbon
Splash of water
1 Cherry and orange peel (very lightly muddled if at all)
This post was edited on 8/7/14 at 12:22 pm
Posted on 8/7/14 at 12:45 pm to WB504
The problem is, you start mixing it up too much and you'll wind up with a different drink other than an old fashioned.
Instead, try a sazerac.
My own preferences:
3 oz Bulleit Rye
3/4 oz of homemade simple syrup 2/1 sugar/water on stove
2 dashes peychaud bitters
mist or coat glass with herbsaint while drink is chilling in shaker. Shake the hell out of it. Pour over glass with lemon peel garnish.
Way better than a true old fashioned.
Instead, try a sazerac.
My own preferences:
3 oz Bulleit Rye
3/4 oz of homemade simple syrup 2/1 sugar/water on stove
2 dashes peychaud bitters
mist or coat glass with herbsaint while drink is chilling in shaker. Shake the hell out of it. Pour over glass with lemon peel garnish.
Way better than a true old fashioned.
This post was edited on 8/7/14 at 12:46 pm
Posted on 8/7/14 at 1:04 pm to AreJay
Pretty good discussion of the topic HERE
Like a lot of classics, it has been modified and branched out in all directions for various purposes. I make a heavily-modified version:
+1-2 sugar cubes (I use 1- some people like more)
+dash each of Regan's Orange and Peychaud Bitters
+splash of water
muddle the above in a cocktail tin until sugar is dissolved.
+shot of rye/bourbon
+splash of Benedictine (NOT B&B)
add ice and stir. strain into a chilled tumbler (or cocktail glass, if you prefer). zest a strip out of an orange over the drink, getting a nice spray of oil on the surface and insides of the glass. garnish with a Luxardo cherry and the strip of zest
Like a lot of classics, it has been modified and branched out in all directions for various purposes. I make a heavily-modified version:
+1-2 sugar cubes (I use 1- some people like more)
+dash each of Regan's Orange and Peychaud Bitters
+splash of water
muddle the above in a cocktail tin until sugar is dissolved.
+shot of rye/bourbon
+splash of Benedictine (NOT B&B)
add ice and stir. strain into a chilled tumbler (or cocktail glass, if you prefer). zest a strip out of an orange over the drink, getting a nice spray of oil on the surface and insides of the glass. garnish with a Luxardo cherry and the strip of zest
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News