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Started By
Message
1
Posted on 3/11/19 at 7:33 pm to scott8811
quote:
That really dont sound like a half bad idea. I need at least start speaking up and just tell them to stop when I see fruit getting muddled
I just need to figure out how to word it so I don’t sound like and a-hole and end up with s spit ball in my Of
Posted on 3/11/19 at 7:37 pm to wickowick
Apparently muddling fruit at the bottom is called a country club OF, but I find a lot of people dont know that. So making sure they don't make country club OF may work.... but probably won't.
Was at a bar in Houston not long ago that proudly listed vermouth as an ingredient in their old fashioned. It was nice to have that warning to stay the frick away from that order
Was at a bar in Houston not long ago that proudly listed vermouth as an ingredient in their old fashioned. It was nice to have that warning to stay the frick away from that order
Posted on 3/11/19 at 8:51 pm to Duane Dibbley
That’s actually not that far away from a martini as the story would lead one to believe. Granted she should have mixed it and strained it but at least she got the ingredients in the glass correctly. Now if your tastes run to a drier martini ok, but 2:1 is probably how the first martinis were built.
Posted on 3/11/19 at 8:58 pm to scott8811
Perhaps if I call it an Old Wick I can get away with not looking like an a-hole telling the bartender how to make an old fashioned
Posted on 3/11/19 at 9:08 pm to scott8811
Not sure, I wonder if he has an ulcer or some stomach issue and he does that try and coat his stomach, who knows. Don’t know that I have ever seen him eat, he just sits at the bar.
Posted on 3/11/19 at 10:20 pm to BlackenedOut
quote:
but 2:1 is probably how the first martinis were built.
Not sure how they survived as a drink, in that case. 3:1 gin minimum, though I'm more like 3oz gin with just dash of dry vermouth and extra olives for me.
I started liking martinis as the vodka martini went mainstream. I had a bad habit of ordering "martini on the rocks with extra olives" and waitresses or bartender would come back with a fricking vodka martini. Returned them every time. Now I'm sure to add "Beefeater's" to the front of my order.
This post was edited on 3/11/19 at 10:21 pm
Posted on 3/11/19 at 10:59 pm to RMac1
quote:
high dollar pour of scotch mixed with milk
I used to bartend. Had a guy order a Crown and milk. I thought that was crazy, but... I looked in the cooler, said “sorry man, I’m out of milk. Would you like it with something else, maybe 7up?” That guy made a face of absolute disgust and said “eww, gross” and ordered a beer.
Posted on 3/12/19 at 6:25 am to BrotherEsau
Can you blame him?
Posted on 3/12/19 at 6:45 am to BrotherEsau
Some of these really aren’t that bad. I love old fashions too and it took me years to figure out the right way to make them. I’ve done it all: muddled fruit, orange slice, grenadine, etc.
I mean technically if it has orange, cherry, and bourbon it’s an old fashion. May not be how YOU like it but it’s still the drink.
I worked in bars/ restaurants in HS and college and most people prefer shite made recipes that are overly sweet. If you have a preferred method, most bartenders don’t care to make it how you want it.
I also came to say that some restaurants care to make good cocktails and it’s becoming more important, but there’s still plenty of expensive restaurants that don’t.
I mean technically if it has orange, cherry, and bourbon it’s an old fashion. May not be how YOU like it but it’s still the drink.
I worked in bars/ restaurants in HS and college and most people prefer shite made recipes that are overly sweet. If you have a preferred method, most bartenders don’t care to make it how you want it.
I also came to say that some restaurants care to make good cocktails and it’s becoming more important, but there’s still plenty of expensive restaurants that don’t.
Posted on 3/12/19 at 7:27 am to scott8811
This is very odd timing.
Over the weekend, the wife and I were out for drinks. She ordered a gin and tonic. Bartender sets her up with a very generous pour of gin...ger beer. Splash of tonic on top. I was stunned and choking back laughter.
I tried to be nice about it. Maybe he thought for some ridiculous reason she said ginger and tonic. So I asked him what kind of gin he used. He picks up the can, reads it for a second, then just showed it to me. Still didn't know what was wrong. I said "I think that's actually ginger beer". He replies with "Ooohhhh you wanted gin gin".
Over the weekend, the wife and I were out for drinks. She ordered a gin and tonic. Bartender sets her up with a very generous pour of gin...ger beer. Splash of tonic on top. I was stunned and choking back laughter.
I tried to be nice about it. Maybe he thought for some ridiculous reason she said ginger and tonic. So I asked him what kind of gin he used. He picks up the can, reads it for a second, then just showed it to me. Still didn't know what was wrong. I said "I think that's actually ginger beer". He replies with "Ooohhhh you wanted gin gin".
Posted on 3/12/19 at 7:34 am to baldona
quote:
technically if it has orange, cherry, and bourbon it’s an old fashion
One out of three isn’t bad. An Old Fashioned is bourbon, sugar, bitters. A citrus twist is almost de rigueur and cherry can be added if one prefers.
All that muddling and sweetness came about round Prohibition or after to mask the horrible stuff which passed for whiskey.
This post was edited on 3/12/19 at 7:38 am
Posted on 3/12/19 at 8:17 am to scott8811
quote:
the fruit punch OF substitute I mentioned above was from wine country bistro
It's been a year ago, but I had one at Wine Country that was pretty good. Made with a healthy amount of Buffalo Trace and normal ingredients. Not punch at all.
Was in Utility Brewing in Ruston, where 99% of people order beer. Two girls sat down next to us and ordered an Old Fashioned and a Margarita. The poor kid working the bar had to look up recipes on his phone. He admitted he had no clue. After about 15 minutes, he managed to produce a couple of drinks that the girls said were good. I give the kid props for honesty and effort.
Posted on 3/12/19 at 8:52 am to tigersfirst
quote:
Duvics
They made me a shaken Manhattan one time. For being a cocktail bar, they sure don't know basic recipes.
Posted on 3/12/19 at 9:22 am to BlackenedOut
quote:
One out of three isn’t bad. An Old Fashioned is bourbon, sugar, bitters.
I'm not a historian so you may absolutely be correct but I think its worth noting a couple of things. Bitters is a liquor so in prohibition it would have been outlawed. So it makes no sense that they were flavoring crappy liquor with a crappy liquor but I honestly don't know you may be right? It makes a heck of a lot more sense they were flavoring crappy bourbon with an orange slice. 2ndly, generally speaking the common bitters is orange flavored or at least citrus flavored. So even if they used a bitter liquor it likely was citrus flavored.
You may be right about no cherry but generally I've never heard of a modern OF without cherry.
Posted on 3/12/19 at 9:25 am to jdd48
quote:
They made me a shaken Manhattan one time. For being a cocktail bar, they sure don't know basic recipes.
This is very common? Again people, if you want it made a specific way you need to ask for it that way.
Many places put a twist on a cocktail, I've never understood a minor twist making the drink bad.
Posted on 3/12/19 at 9:26 am to scott8811
using Old New Orleans Rum in anything
That shite is nasty :yak:
If you're going to use a local product, use Bayou
That shite is nasty :yak:
If you're going to use a local product, use Bayou
This post was edited on 3/12/19 at 9:27 am
Posted on 3/12/19 at 9:35 am to baldona
I've ordered and gotten so many variations that I'm not even sure what a REAL old fashioned is anymore. I know that I hate muddled fruit and vermouth just seems wrong. I honestly could take or leave garnishing with a cherry. I know I strongly prefer rye over bourbon. For me the orange peel is mandatory. The more I type this, the more I feel I need to go with Wicks idea
Posted on 3/12/19 at 10:31 am to baldona
Im no historian either and as an aside, cocktail history is long on tall tales, incorrect attributions , and other myths, but the Old Fashioned pre-dates prohibition. It is just that during prohibition and after, Americans developed a taste for cocktails that were made very sweet. This was likely originally done to cover up the taste of crappy booze that was smuggled, created, or otherwise Bathtubbed during prohibition or soon after.
So the Old Fashioned went through a very sweet and flavorful phase (muddling, citrus juice, cherries, lots of simple syrup, etc...). This also happened with tiki drinks all the way through the "Martini" craze of the mid 90s (chocolate martinis, candy cane martinis, etc...). Things are reverting back to more straightforward and less sweet examples of cocktails. See also the prevelance of the Tommy's Margarita (which uses fresh citrus as opposed to sour mix).
But don't take my word for it, if you are into this stuff, suggested reading: Anything by David Wondrich, Robert Simonson's A Proper Drink, and Wayne Curtis' oeuvre.
ETA: Also during prohibition, many bitters were classified as "Medicinal Tonics" or the like, thus you could purchase and find them.
So the Old Fashioned went through a very sweet and flavorful phase (muddling, citrus juice, cherries, lots of simple syrup, etc...). This also happened with tiki drinks all the way through the "Martini" craze of the mid 90s (chocolate martinis, candy cane martinis, etc...). Things are reverting back to more straightforward and less sweet examples of cocktails. See also the prevelance of the Tommy's Margarita (which uses fresh citrus as opposed to sour mix).
But don't take my word for it, if you are into this stuff, suggested reading: Anything by David Wondrich, Robert Simonson's A Proper Drink, and Wayne Curtis' oeuvre.
ETA: Also during prohibition, many bitters were classified as "Medicinal Tonics" or the like, thus you could purchase and find them.
This post was edited on 3/12/19 at 10:35 am
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