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Started By
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Anybody have a good Old Fashioned recipe?
Posted on 10/19/21 at 7:36 pm
Posted on 10/19/21 at 7:36 pm
TIA
Posted on 10/19/21 at 8:20 pm to L.A.
It’s not my favorite bourbon drink so admittedly not as focused on it. However, I like a bar spoon of simple syrup, 4-5 dashes of bitters (Peychauds is my pref but could also use Ango), and two ounces of bourbon or rye. Add ice and stir 30 times or so.
Lemon or orange peel finishes it.
Lemon or orange peel finishes it.
This post was edited on 10/19/21 at 8:21 pm
Posted on 10/19/21 at 8:56 pm to BlackenedOut
Shot or 2 of bourbon. Half shot of simple syrup. 4-5 splashes of bitters. Luxardo cherry. One of my block ice cubes. Splash of water.
I think people try to turn old fashions into a rocket science, but it depends if you like or want it sweet or strong. The above is kind of the intermediate.
If i dont want to make simple syrup which happens when i want a quick drink, ill do a small spoon of the luxardo cherry juice for sweetness. It all goes down the same for me.
I think people try to turn old fashions into a rocket science, but it depends if you like or want it sweet or strong. The above is kind of the intermediate.
If i dont want to make simple syrup which happens when i want a quick drink, ill do a small spoon of the luxardo cherry juice for sweetness. It all goes down the same for me.
This post was edited on 10/19/21 at 8:57 pm
Posted on 10/19/21 at 10:41 pm to L.A.
Have one every evening. Have settled on the following…
5 dashes orange bitters
1tbsp simple syrup
1tbsp cherry juice
3oz bourbon
Stir, top with 2 cherries and orange peel slice
5 dashes orange bitters
1tbsp simple syrup
1tbsp cherry juice
3oz bourbon
Stir, top with 2 cherries and orange peel slice
Posted on 10/19/21 at 11:03 pm to DeeBz
quote:Do you use actual cherry juice, or the liquid from maraschino cherries?
1tbsp cherry juice
Posted on 10/19/21 at 11:04 pm to DeeBz
Make them all the time.
One sugar cube
3-4 dashes bitters
2 dashes orange bitters
Mash up sugar cube into paste
Pour 2-3 oz bourbon/rye
Put scoop of ice cubes in and stir for 20-30 secs until chilled
Pour over clear ice cube
Garnish with Luxardo cherry and peel of orange
Enjoy
One sugar cube
3-4 dashes bitters
2 dashes orange bitters
Mash up sugar cube into paste
Pour 2-3 oz bourbon/rye
Put scoop of ice cubes in and stir for 20-30 secs until chilled
Pour over clear ice cube
Garnish with Luxardo cherry and peel of orange
Enjoy
Posted on 10/20/21 at 8:25 am to L.A.
quote:I do.
Do you use actual cherry juice, or the liquid from maraschino cherries?
So far, all of these have too much simple syrup, for me.
Posted on 10/20/21 at 8:43 am to L.A.
Combine 1 small sugar cube (1/2 if you prefer less sugar) with 3-4 dashes of Peychaud bitters and small orange segment and cherry (plain maraschino or luxadro)
..muddle until the sugar is dissolved (I don't crush the cherry)
add 2-4 oz of bourbon or rye and stir
add ice and orange rind, enjoy
Rinse and Repeat
..muddle until the sugar is dissolved (I don't crush the cherry)
add 2-4 oz of bourbon or rye and stir
add ice and orange rind, enjoy
Rinse and Repeat
Posted on 10/20/21 at 9:07 am to L.A.
quote:
Do you use actual cherry juice, or the liquid from maraschino cherries?
I like to add a little of the luxardo liquid as sweetener to avoid the sugar sometimes
Posted on 10/20/21 at 9:11 am to L.A.
quote:
Old Fashioned recipe?
oh! you meant the drink
came here looking for grandma's recipes.
Posted on 10/20/21 at 9:14 am to L.A.
Bourbon pours vary by how much I want to drink
Couple dashes of normal angostura bitters
Couple dashes orange angostura bitters
a teaspoon of simple syrup (splash some water if I don't have any made)
Orange peel
I don't like cherries so I omit the whole cherry stuff
Couple dashes of normal angostura bitters
Couple dashes orange angostura bitters
a teaspoon of simple syrup (splash some water if I don't have any made)
Orange peel
I don't like cherries so I omit the whole cherry stuff
This post was edited on 10/20/21 at 9:26 am
Posted on 10/20/21 at 9:24 am to L.A.
I prefer Rye over Bourbon for them... to each their own.
Step 1:
1 TSP of Water
1.5 TSP of Simple Syrup
Several dashes of Peychaud's Bitters (I like the color better than Ango)
(stir for 30 seconds)
Add:
1.5 Rye (or Bourbon)
1 Luxardo cherry (I know they are pricey but accept no substitutes)
1 orange peel fragment
1 giant arse cocktail ice cube
(Stir again)
Let sit for 5 mins, then enjoy.
Step 1:
1 TSP of Water
1.5 TSP of Simple Syrup
Several dashes of Peychaud's Bitters (I like the color better than Ango)
(stir for 30 seconds)
Add:
1.5 Rye (or Bourbon)
1 Luxardo cherry (I know they are pricey but accept no substitutes)
1 orange peel fragment
1 giant arse cocktail ice cube
(Stir again)
Let sit for 5 mins, then enjoy.
This post was edited on 10/20/21 at 9:32 am
Posted on 10/20/21 at 11:04 am to Billy Mays
Awesome recipes. Thanks everybody
Posted on 10/20/21 at 11:23 am to L.A.
Now, that we have dispensed with the Old Fashioned a plug for the Manhattan as the superior bourbon/rye cocktail.
Posted on 10/20/21 at 11:39 am to BlackenedOut
I like Manhattans. I don't know that I prefer them to Old Fashioneds (properly made, I'd probably say I like both about equally), but I will say I seem to get more weirdly made Old Fashioneds than I do Manhattans. I almost never get a bad Manhattan. I've had plenty of bad Old Fashioneds.
Posted on 10/20/21 at 11:44 am to BlackenedOut
quote:
a plug for the Manhattan as the superior bourbon/rye cocktail
Depends on the mood and who is making the old fashioned, but the Manhattan is at least on par
Posted on 10/20/21 at 11:46 am to Y.A. Tittle
I think that sums it up pretty nicely. The problem is an old fashioned can be really bad (too sweet, too much fruit, etc…). whereas a Manhattan, if the bartender isn’t a complete moron, is gonna be harder to screw up.
Posted on 10/20/21 at 11:59 am to Ryan3232
That's mine. I don't worry about garnishes while at home. Simple syrup, bitters, and luxardo cherry. I change up which bitters and the bourbon quite often. Lately, buffalo trace and a few dashes of orange bitter and angostra has been my favorite recently. Never change on the syrup or luxardo cherry.
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