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Posted on 6/8/16 at 2:24 pm to BatonRougeBuckeye
Rye
Sugar
Water
Bitters
That is an old fashioned, an expressed citrus peel is a nice garnish but unnecessary
Sugar
Water
Bitters
That is an old fashioned, an expressed citrus peel is a nice garnish but unnecessary
Posted on 6/8/16 at 5:07 pm to Caplewood
-Sugar cube in glass
-take slice of orange and peal the fruit off leaving just peal
-splash bitters,dash of cherry juice and then squeeze juice from orange fruit part over sugar cube, wait till the cube is almost disintegrated and muddle it together
-place ice in glass on top of mixture
-pour in favorite Kentucky Bourbon (Bulleit for me)
-stir
-take the orange peal and run it around rim of glass, twist it and then use for garnish
-take slice of orange and peal the fruit off leaving just peal
-splash bitters,dash of cherry juice and then squeeze juice from orange fruit part over sugar cube, wait till the cube is almost disintegrated and muddle it together
-place ice in glass on top of mixture
-pour in favorite Kentucky Bourbon (Bulleit for me)
-stir
-take the orange peal and run it around rim of glass, twist it and then use for garnish
Posted on 6/8/16 at 6:16 pm to BatonRougeBuckeye
A couple small spoonfuls of simple syrup 1:1
A few dashes of angostura
A couple dashes of peychauds
A cherry with a small spoon of juice
Stir
Top with ice
Fill rest of glass with bourbon (3-4 oz)
A few dashes of angostura
A couple dashes of peychauds
A cherry with a small spoon of juice
Stir
Top with ice
Fill rest of glass with bourbon (3-4 oz)
Posted on 6/8/16 at 9:59 pm to BatonRougeBuckeye
I highly recommend these demerara sugar cubes. They add a tremendous flavor to the drink.
As for the drink, I do:
-sugar cube
-angostora (sp?) bitters
-muddle that until sugar disolved
-Bourbon (I'm not a huge rye fan)
-orange peel (I use potato peeler) twisted to release the oils, rubbed around rim of the glass then dropped into the drink
-1 large square ice cube
Don't let others discourage you from orange slice and cherries. I like these sometimes as well when I am in the mood for a sweeter drink. Although it's not the traditional Old Fashion, it is a very common modern variation of it that tastes great.
As for the drink, I do:
-sugar cube
-angostora (sp?) bitters
-muddle that until sugar disolved
-Bourbon (I'm not a huge rye fan)
-orange peel (I use potato peeler) twisted to release the oils, rubbed around rim of the glass then dropped into the drink
-1 large square ice cube
Don't let others discourage you from orange slice and cherries. I like these sometimes as well when I am in the mood for a sweeter drink. Although it's not the traditional Old Fashion, it is a very common modern variation of it that tastes great.
Posted on 6/9/16 at 6:58 am to TigerDog83
quote:
I've been to two different restaurants that would be considered higher end fine dining recently that made theirs with soda water.
This really gets to me, I usually make a point to ask before ordering but almost every time I forget they put it in.
Posted on 6/9/16 at 9:17 am to Uncle JackD
quote:
I've nevvvver heard of an OF made without angostura.
FIFY: We've always done it this way and that's the way I like it!
He wanted to try something new.
This post was edited on 6/9/16 at 9:18 am
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