Old-Fashioned

[Idahorn2]

While I was preparing for the bar exam many years ago, I worked on perfecting my Old-Fashioned. I don't usually go to this much trouble to quaff a little Bourbon any more, but it is a great drink and the ladies (Mrs Idahorn2) seem to like it.

Small glass, I use one that holds 6 ounces.
Bourbon, good quality like Makers or thereabouts
Simple sugar or a cube or two
Angostura Bitters
Ice
Maraschino cherry
Lemon peel

Start off with one cube or a teaspoon of simple sugar, then shake in a couple shots of bitters. Blend this well and add Bourbon; then stir this til blended.
Add two or three ice cubes. then top off the small glass with more whisky.

Drop a maraschino cherry in and garnish with a twist of lemon. (Do this by using a potato peeler to cut off some lemon peel with no white stuff, Twist this over the drink and you can see a mist of lemon oil sprayed on the surface. Incredible.)

You should try it with added sugar and more bitters until you find a concoction that suits your taste. This is a strong drink.

 

[bozo_casanova]

I think you mean dashes of bitters, not "shots". Otherwise, you've got a good approach.

I'm a purist, so here's my Really old fashioned Old Fashioned:

Rocks glass, traditionally known as an "Old Fashioned" glass.
Bourbon (Bookers, at 126 proof, is made to be cut anyway)
Sugar (lump) and Water (1 tsp) or Simple Syrup
Angostura Bitters
Ice
Orange Peel
Garnish (cherry, mint, orange slice, whatever)

1) Mosly dissolve sugar into the water in the bottom of the glass, or add simple syrup. If not using syrup, only use enough water to dissolve the sugar.

2) Add a couple of dashes of bitters and muddle

3) Add Ice

4) Pour in 2-3oz of bourbon

5) twist orange peel, rub the rim with it, drop it into the drink and stir.

6) Add whatever garnish strikes your fancy, I prefer none.

7) Laissez le bon temps rouler

 

[scottsins]

when I bartended, I seem to recall always muddling the orange peel and cherry too, but maybe we were wrong.

p.s. Angostura Bitters should always be added to a mojito when complete. that's the c
secret that puts mine over the top on people. i learned it from various cuban bartenders.

 

[bozo_casanova]

Scott, muddling with the peel is fine if you want more of a citrus taste in the drink. My method emphasizes the smell.
However, I'm not a believer in muddling the cherry that way because you end up with really grainy sugar and an ugly blob of fruit on the bottom of the drink. if the point is to impart a maraschino cherry flavor and extra sweetness to the drink, why not just use grenadine instead of simple syruo or sugar/water, and garnish with a cherry.

BTW, You are dead-on about the Mojito- also, add bitters to ginger ale the morning after for refreshment and stomach calming effects.

 

[Idahorn2]

Of course I meant dashes; a full shot glass of Angostura would be, well, BITTER.

I will try it with the orange peel. I am still amazed at how much flavor there is in a little mist of lemon oil.