Comments on: The Old Fashioned Whiskey Cocktail http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/ Quenching your thirst with sips, nips and tipples. Tue, 06 Jan 2009 07:28:30 +0000 http://wordpress.org/?v=2.0.4 by: The Spirit World - » Tequila Old Fashioned http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-46996 Mon, 01 Oct 2007 13:57:10 +0000 http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-46996 [...] I wrote about the “Old Fashioned” in the early days of “The Spirit World.” I mention that it perhaps represents the oldest form of cocktail known, and reflects the original definition of the cocktail which was described as “…spirits of any kind, sugar, water, and bitters.” When the label “Old Fashioned” was first being applied to this drink, it was almost always used in the form of “Old Fashioned Whiskey Cocktail.”  In my recently posted “Old Fashioned” episode of “The Cocktail Spirit,” I specifically say that while an Old Fashioned is traditionally made with whiskey, in some parts of the USA it is expected to instead be made with brandy, and in fact could follow that “spirits of any kind” suggestion and be made with your favorite spirit. In passing, I indicate that you could perhaps even make it with Tequila, although at the time of filming, I had never actually thought to try it that way. Since then I actually have tried a Tequila Old Fashioned, and found that either Fee Brothers or The Bitter Truth brand of “Lemon Bitters” worked really well in that drink. In the comments of that episode, somebody suggested that perhaps that Fee Brothers recently released “Grapefruit Bitters” might work well for a Tequila Old Fashioned. Joe Fee gave me a bottle of his new Grapefruit Bitters down at Tales of the Cocktail recently, so the stage was set to give this a try. [...] […] I wrote about the “Old Fashioned” in the early days of “The Spirit World.” I mention that it perhaps represents the oldest form of cocktail known, and reflects the original definition of the cocktail which was described as “…spirits of any kind, sugar, water, and bitters.” When the label “Old Fashioned” was first being applied to this drink, it was almost always used in the form of “Old Fashioned Whiskey Cocktail.”  In my recently posted “Old Fashioned” episode of “The Cocktail Spirit,” I specifically say that while an Old Fashioned is traditionally made with whiskey, in some parts of the USA it is expected to instead be made with brandy, and in fact could follow that “spirits of any kind” suggestion and be made with your favorite spirit. In passing, I indicate that you could perhaps even make it with Tequila, although at the time of filming, I had never actually thought to try it that way. Since then I actually have tried a Tequila Old Fashioned, and found that either Fee Brothers or The Bitter Truth brand of “Lemon Bitters” worked really well in that drink. In the comments of that episode, somebody suggested that perhaps that Fee Brothers recently released “Grapefruit Bitters” might work well for a Tequila Old Fashioned. Joe Fee gave me a bottle of his new Grapefruit Bitters down at Tales of the Cocktail recently, so the stage was set to give this a try. […]

]]> by: Robert Hess http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-39511 Wed, 22 Aug 2007 14:51:32 +0000 http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-39511 John, Used to be that it wasn't necessary to clarify that "bitters" would of course mean "Angostura". These days however it seems like there is a constant flow of different brands of bitters coming onto the market. Just shows how the craft of the cocktail has progressed over just a few short years. As for your Old Fashioned recipe... The "right" recipe can often be dictated by what a person has grown accustomed to. I often thank my lucky stars that my exposure to the Mai Tai was based on the original Trader Vic's recipe, and not one of the various offshoot recipes which often bear little resemblence. For the Old Fashioned, it is my firm believe that "top off with soda" is one of the worst things to happen to this wonderful drink. It turns would could have been a classically prepared drink, into what might be best described as a "bourbon spritzer". But then, that is perhaps because I started out with the classic recipes for the Old Fashioned, and so my mental flavor profile gravitates towards that. I have however provided many "top with soda" believers with a taste comparison between theirs and mine, and virtually every time, mine wins out. Sometimes the bartender will indicate that they like mine better, but can see how the "bourbon spritzer" version might be better liked by the ladies. John,

Used to be that it wasn’t necessary to clarify that “bitters” would of course mean “Angostura”. These days however it seems like there is a constant flow of different brands of bitters coming onto the market. Just shows how the craft of the cocktail has progressed over just a few short years.

As for your Old Fashioned recipe…

The “right” recipe can often be dictated by what a person has grown accustomed to. I often thank my lucky stars that my exposure to the Mai Tai was based on the original Trader Vic’s recipe, and not one of the various offshoot recipes which often bear little resemblence.

For the Old Fashioned, it is my firm believe that “top off with soda” is one of the worst things to happen to this wonderful drink. It turns would could have been a classically prepared drink, into what might be best described as a “bourbon spritzer”. But then, that is perhaps because I started out with the classic recipes for the Old Fashioned, and so my mental flavor profile gravitates towards that.

I have however provided many “top with soda” believers with a taste comparison between theirs and mine, and virtually every time, mine wins out. Sometimes the bartender will indicate that they like mine better, but can see how the “bourbon spritzer” version might be better liked by the ladies.

]]> by: John http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-39115 Mon, 20 Aug 2007 00:43:54 +0000 http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-39115 if by 'bitters' I meant Angostura Bitters if by ‘bitters’ I meant Angostura Bitters

]]> by: John http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-39114 Mon, 20 Aug 2007 00:42:33 +0000 http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-39114 I think I've spent way too much time on this site in the last week or so, and it shows in the fact that I'm commenting on posts over a year old... Regardless. The old fashioned was the first drink that I learned to make (as a teenager making them for my mother, and certainly not the last). The original 'recipe' that I worked from was my father's recitation of the ingredients: sugar, bitters, bourbon, club soda, and a cherry for garnish. Over the years I've made this drink probably hundreds of times, and I would say 90% of them have been for ladies. Making all of those drinks has allowed me to hone my recipe, though not at all traditional into a cocktail that every lady I have served it to has declared it delicious (men tend to find it too sweet, and I won't disagree). It's heavy on the sugar and bitters. Having read this site for a few days now I'm sure my terminology is all wrong, but here's my recipe: In a lowball glass pour enough sugar to cover the bottom of the glass and mound up a bit Add enough bitters to thoroughly saturate the sugar Add a splash of hot water to completely dissolve the sugar Fill glass with ice cubes Add 1 1/2 oz Makers Mark Top w/ club soda Drop in a maraschino cherry and a bit of its juice and stir cheers! I think I’ve spent way too much time on this site in the last week or so, and it shows in the fact that I’m commenting on posts over a year old… Regardless. The old fashioned was the first drink that I learned to make (as a teenager making them for my mother, and certainly not the last). The original ‘recipe’ that I worked from was my father’s recitation of the ingredients: sugar, bitters, bourbon, club soda, and a cherry for garnish.

Over the years I’ve made this drink probably hundreds of times, and I would say 90% of them have been for ladies. Making all of those drinks has allowed me to hone my recipe, though not at all traditional into a cocktail that every lady I have served it to has declared it delicious (men tend to find it too sweet, and I won’t disagree). It’s heavy on the sugar and bitters. Having read this site for a few days now I’m sure my terminology is all wrong, but here’s my recipe:

In a lowball glass pour enough sugar to cover the bottom of the glass and mound up a bit
Add enough bitters to thoroughly saturate the sugar
Add a splash of hot water to completely dissolve the sugar
Fill glass with ice cubes
Add 1 1/2 oz Makers Mark
Top w/ club soda
Drop in a maraschino cherry and a bit of its juice and stir

cheers!

]]> by: Robert Hess http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-38528 Thu, 16 Aug 2007 00:19:17 +0000 http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-38528 Jon, It is in fact very easy to make a decent, if not great, Old Fashioned. small puddle of simple syrup, dash of bitters, ice, whiskey, stir. So easy in fact that I find it amazing how many bartenders make it so time consuming and still end up with a bad drink. It is also of course important to use good quality products. Make sure that the whiskey is one you like straight, and chances are good it will be great in an Old Fashioned as well. -Robert Jon,

It is in fact very easy to make a decent, if not great, Old Fashioned. small puddle of simple syrup, dash of bitters, ice, whiskey, stir. So easy in fact that I find it amazing how many bartenders make it so time consuming and still end up with a bad drink.

It is also of course important to use good quality products. Make sure that the whiskey is one you like straight, and chances are good it will be great in an Old Fashioned as well.

-Robert

]]> by: Jon http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-38409 Wed, 15 Aug 2007 01:47:30 +0000 http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-38409 As someone who is new to fine spirits and making cocktails, I am slightly discouraged at how difficult it is to make a decent Old Fashioned. Which bourbon or rye is recommended? I tried a Jim Beam Kentucky Straight Bourbon Whiskey and it was pretty bad. I couldn't even taste the bitters, and I added about half a teaspoon of it. I don't have the "dash" thing down yet. My friends seem to hold that all American whiskey is bad, but I doubt them. I see that someone mentioned Maker's Mark. Perhaps I'll try that. Thank you all for your insightful comments. As someone who is new to fine spirits and making cocktails, I am slightly discouraged at how difficult it is to make a decent Old Fashioned. Which bourbon or rye is recommended?

I tried a Jim Beam Kentucky Straight Bourbon Whiskey and it was pretty bad. I couldn’t even taste the bitters, and I added about half a teaspoon of it. I don’t have the “dash” thing down yet.

My friends seem to hold that all American whiskey is bad, but I doubt them.

I see that someone mentioned Maker’s Mark. Perhaps I’ll try that.

Thank you all for your insightful comments.

]]> by: Robert Hess http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-33813 Sat, 14 Jul 2007 15:05:38 +0000 http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-33813 Mike... on batching an Old Fasioned. Yes, this can easily be done, specifically since an OF shouldn't (or doesn't need to) include a fruit/juice component. You would just need to mix together the right amount of simple syrup, bitters, and bourbon and keep in a store-n-pour. Then when the drink is ordered, just fill the glass with ice, use a channel knife to cut a twist of orange OVER the glass, then drop the twist in, pour in the mix, stir, garnish with a cherry. If somebody likes soda in their drink, you could then top off with soda (but under duress :-). However... you throw a problem in here when you say that some will like them sour, some sweet, some with brandy, some with whiskey. You now have created a situation where it really wouldn't be possible to "batch" up this drink to any extent. In such a situation the only thing you could do would be to premix the simple syrup and bitters... which doesn't really provide that much savings. I'd say that the only real shortcut you have to rely on is using simple syrup instead of a sugar cube or granulated sugar. -Robert Mike…
on batching an Old Fasioned.

Yes, this can easily be done, specifically since an OF shouldn’t (or doesn’t need to) include a fruit/juice component. You would just need to mix together the right amount of simple syrup, bitters, and bourbon and keep in a store-n-pour. Then when the drink is ordered, just fill the glass with ice, use a channel knife to cut a twist of orange OVER the glass, then drop the twist in, pour in the mix, stir, garnish with a cherry. If somebody likes soda in their drink, you could then top off with soda (but under duress :-) .

However… you throw a problem in here when you say that some will like them sour, some sweet, some with brandy, some with whiskey. You now have created a situation where it really wouldn’t be possible to “batch” up this drink to any extent. In such a situation the only thing you could do would be to premix the simple syrup and bitters… which doesn’t really provide that much savings.

I’d say that the only real shortcut you have to rely on is using simple syrup instead of a sugar cube or granulated sugar.

-Robert

]]> by: Mike http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-33492 Thu, 12 Jul 2007 20:51:31 +0000 http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-33492 Just wondering if anyone out there has a good bulk old fashion mix recipe. I am going to be serving 100+ thirsty Wisconsin golfers in a mad rush, and their favorite drink is the old fashion some like them sweet, some sour, most with brandy some with whisky. Let me know if you can help. Thanks -Mike Just wondering if anyone out there has a good bulk old fashion mix recipe. I am going to be serving 100+ thirsty Wisconsin golfers in a mad rush, and their favorite drink is the old fashion some like them sweet, some sour, most with brandy some with whisky. Let me know if you can help. Thanks -Mike

]]> by: Robert Hess http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-237 Mon, 23 Jan 2006 06:22:54 +0000 http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-237 Boy, did you luck out! What a great exeperience. Boy, did you luck out! What a great exeperience.

]]> by: Rob the fan http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-236 Mon, 23 Jan 2006 06:19:24 +0000 http://thespiritworld.net/2006/01/16/the_old_fashioned_whiskey_cocktail/#comment-236 Interesting Old Fashioned story.<br /> <br /> The wife and I go out for dinner last night. I'm browsing the drink menu of a family restaurant. I wanted a margarita, but the menu says it "1800, grand mariner, cointreau, custom house mix, lime juice". Wow, that just sounds bad. Triple sec, cointreau, and margarita mix?!?!?<br /> <br /> So, I take a deep breath and ask the waitress for an Old Fashioned made with Maker's Mark.<br /> <br /> "That's what it's called?"<br /> "Yes. If the bartender doesn't know how to make it, I'll be more then happy to help out."<br /> <br /> As the drink orders go in, I see the young lady behind the bar is befuddled with my order. The manager is called into the bar and I see him talking to her and grab the muddler.<br /> <br /> The waitress brings our drinks over and I brace myself and take a sip. The drink is AMAZING. The manager comes over and asks how our drinks are. The conversation goes as follows:<br /> <br /> "Did you make this?"<br /> "Yes... Is something wrong?"<br /> I reach out and shake his hand.<br /> "Thank you very much. This is made perfectly. Most bartenders top this off with water, but yours is perfect!"<br /> He looks at me like I just told him that people put ketchup on fillet minion.<br /> <br /> It was busy, so I was only able to talk to him for a bit, but a Maker's Mark Old Fashioned is his favorite cocktail.<br /> <br /> This old fashioned did have the cherry muddled into it. While I understand some people think the carcass is an eye sore, I really loved what it did for the drink and I think I'll be muddling the cherry in when I make these from now on. Interesting Old Fashioned story.

The wife and I go out for dinner last night. I’m browsing the drink menu of a family restaurant. I wanted a margarita, but the menu says it “1800, grand mariner, cointreau, custom house mix, lime juice”. Wow, that just sounds bad. Triple sec, cointreau, and margarita mix?!?!?

So, I take a deep breath and ask the waitress for an Old Fashioned made with Maker’s Mark.

“That’s what it’s called?”
“Yes. If the bartender doesn’t know how to make it, I’ll be more then happy to help out.”

As the drink orders go in, I see the young lady behind the bar is befuddled with my order. The manager is called into the bar and I see him talking to her and grab the muddler.

The waitress brings our drinks over and I brace myself and take a sip. The drink is AMAZING. The manager comes over and asks how our drinks are. The conversation goes as follows:

“Did you make this?”
“Yes… Is something wrong?”
I reach out and shake his hand.
“Thank you very much. This is made perfectly. Most bartenders top this off with water, but yours is perfect!”
He looks at me like I just told him that people put ketchup on fillet minion.

It was busy, so I was only able to talk to him for a bit, but a Maker’s Mark Old Fashioned is his favorite cocktail.

This old fashioned did have the cherry muddled into it. While I understand some people think the carcass is an eye sore, I really loved what it did for the drink and I think I’ll be muddling the cherry in when I make these from now on.

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