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BrianBradford
12-06-2010, 10:40
This weekend the wife and I went to Applebees. I ordered an old fashioned. The waitress looked at me as if to say "what the hell is that?". I said its a bourbon drink. She said ok and soon after brought something that looked like a glass of ice water with a drop of bourbon in it. It tasted how it looked. I was rather disappointed.

Josh
12-06-2010, 14:25
Yet another sad story of dumb bartenders. I ordered an old fashioned at a bar once and the bartender asked me if I wanted a real one or not. Apparently most of the bartenders there made an Old Fashioned by pouring a little JBW over ice and then filling the glass with 7-Up. :puke:

If you had ordered an appletini, I'm sure it would have been perfect!

imbibehour
12-06-2010, 16:33
This is a drink i NEVER order when I go out... I only make my own.

SBOmarc
12-06-2010, 17:58
This weekend the wife and I went to Applebees. I ordered an old fashioned. The waitress looked at me as if to say "what the hell is that?". I said its a bourbon drink. She said ok and soon after brought something that looked like a glass of ice water with a drop of bourbon in it. It tasted how it looked. I was rather disappointed.

Brian, going to Applebee's and ordering that drink shows true guts. Just Not very smart. Let me suggest that you do what I have done from time to time.

Upon ordering I proceed to the bar and wait, watch and 90% of the time I teach the bar person what to do. No, we shouldn't have to, but the alternative is not an option.

pepcycle
12-07-2010, 08:37
I've had interesting versions of Old Fashioneds as well.

Some Good, but most weak, underbittered and oversweetened.

The worst crime is topping off with Soda. This is almost universal and seems to be a result of the "Glass looks empty" syndrome.

The second crime is macerating the fruit into oblivion to create a murky "sour" looking concoction

Last but not least is the impatience of muddling sugar and bitters . C'mon. If you're that lazy, use simple syrup or make a sweetened bitters mix ahead of time.

I got served a Whiskey and bitters, not bourbon, on the rocks. When I asked if this was supppose to be an old fashioned and they added a cherry. Done.

This could be the most abused cocktail.

Some great ones are made in Lexington, KY. The Gratz Park Inn. Perfect.

BrianBradford
12-07-2010, 10:41
All I can do to imagine what they have done to it was maybe put 1/2 oz. of canadian whiskey, followed by a teaspoon of sugar, topped off with tap water. Thats pretty much what it tasted like.

imbibehour
12-07-2010, 19:01
as far as I am concerned, without pimping my own old fashioned vid, here...

is all you need to know..

http://www.youtube.com/watch?v=oEr7ym4-r5I

dmarkle
12-07-2010, 19:29
as far as I am concerned, without pimping my own old fashioned vid, here...

is all you need to know..

http://www.youtube.com/watch?v=oEr7ym4-r5I

That's funny. I'm sure that's how they made it at Appleby's! :rolleyes:

imbibehour
12-07-2010, 19:35
That's funny. I'm sure that's how they made it at Appleby's! :rolleyes:

highly... doubt it. <internet sarcasm> :)

doubleblank
12-08-2010, 09:40
If you want a pretty good Old Fashioned, go to Delilah's. But not on just any night.....go the night Julian and Preston are there during WhiskeyFest Chicago. They get behind the bar and make them as follows, IIRC.

Place paper napkin over glass. Place sugar cube on napkin and saturate cube with bitters (the napkin soaks up any excess). Drop cube into glass, add orange and lightly muddle. Add ice, whiskey and cherry. Stir. Drink. Repeat.

Randy

SBOmarc
12-08-2010, 10:50
Like all good cocktails, a very simple recipe that provides great results.

BrianBradford
12-08-2010, 10:59
Maybe im an idiot, but the last time I muddled something, I was picking bits of a mint leaf out of my teeth for days. Muddled too much?

sku
12-08-2010, 11:37
Maybe im an idiot, but the last time I muddled something, I was picking bits of a mint leaf out of my teeth for days. Muddled too much?

Way too much. For mint, as for a julep, you just need to very lightly push the muddler against it to bring out the flavor and aroma. If you pulvarize it, not only will you be picking it out of your teeth, but you can bring out some bitterness as well.

BrianBradford
12-08-2010, 12:02
Well that makes sense now. When someone told me to muddle it, I figured it was to break the leaf down so it would mix with the drink. oh geeze. :rolleyes:

ratcheer
12-08-2010, 13:47
Way too much. For mint, as for a julep, you just need to very lightly push the muddler against it to bring out the flavor and aroma. If you pulvarize it, not only will you be picking it out of your teeth, but you can bring out some bitterness as well.

I had a mojito at one of those street bars on the Miami South Beach, once. It was excellent except for one thing. It had so much pulverised mint leaves, it was almost like eating a salad.

Well, it was so good that I had several of them and a nasty hangover, the next day. :lol:

Tim

pepcycle
12-08-2010, 14:56
The object in a julep is to bruise the mint, not puree it.

I've taken to making a bouquet garni with mint and dipping in a glass of bourbon repeatedly, then wringing it out like a teabag. No mashing, mucddling frappe'ing, pureeing etc.

I then add the glass back to make 750ml of bourbon in a litre bottle. QS with simple syrpu to about 900mls.

Refrigerate overnight. This is sort of the Maker's formula.

pepcycle
12-08-2010, 14:59
Old Fashioned Shortcut for the hopelessly impatient

Put sugar cube, bitters and three drops of water in bottom of mixing glass.

Microwave 10 seconds.

Proceed.

Heat releases aromatics from bitters, sugar becomes simple syrup and dissolves instantly.

imbibehour
12-08-2010, 21:29
mint... gentle.... gentle with that baby.. no pulverizing...

mint is your friend...

BrianBradford
12-09-2010, 18:46
Ok, stay with me....
I went out and found a small bottle of bitters so I could try to make my own Old Fashioned. When I got home I realized I still was missing 3 crucial ingrediants. Oranges, Cherries, and Club Soda. I thaught, eh, i'll just find what I have around the house and use it and see how bad it is. Oh boy. I used this "poor mans" old fashioned recipe...

1 teaspoon sugar
Few shakes of Angostura bitters
2 or 3 tablespoons club soda
1 maraschino cherry and a little of its cherry juice
1/4 unpeeled orange, divided into 2 pieces
2oz.bourbon
ice cubes
How to make it
----------------------------------------------------------------------
Add sugar to old fashioned glass.
Shake in the angostura bitters.
Add the club soda.
Mix well with spoon.
Add cherry and juice.
Squeeze 1 orange piece into glass.
Discard peel.
Squeeze second orange piece into glass and drop squeezed
orange into the glass.
Add Bourbon
Stir and add ice cubes.

This is what I did....

1 teaspoon of sugar
few dashes of bitters
3 tablespoons of bottled water (not carbonated)
A small amount of cherry lemonade
1 tablespoon of roses lime juice
2 oz. of Evan Williams black
Added ice.

Its not undrinkable, but it puts me in this determined mood to make my own version of this drink I crave.

I appologize to the purists that hate when an old recipe gets altered. I am merely customizing a classic to suit my adolescent taste. And working with a small budget and a poorly stocked bar.

imbibehour
12-09-2010, 18:51
I appologize to the purists that hate when an old recipe gets altered. I am merely customizing a classic to suit my adolescent taste. And working with a small budget and a poorly stocked bar.

no apology needed.

One of the funny things I read about of this drink and it's history as Ted Haigh (Dr. Cocktail), has mentioned:

"This is a drink that causes a lot fights among many people." :lol:

If you like it that way, it's yours enjoy, nobody here is to tell you you're
wrong.

I dig McMillan's version ... a lot. Sometimes I'll throw in a hard core cherry.

Dramiel McHinson
12-09-2010, 20:51
Place paper napkin over glass. Place sugar cube on napkin and saturate cube with bitters (the napkin soaks up any excess). Drop cube into glass, add orange and lightly muddle. Add ice, whiskey and cherry. Stir. Drink. Repeat.

Randy

OMG! That's pure Bourbon-porn:bigeyes:

imbibehour
12-09-2010, 22:08
OMG! That's pure Bourbon-porn:bigeyes:

That little touch of soaking up excess... pure genius!! gonna have to have it:70358-devil:

squire
12-26-2010, 13:50
The only cocktail I order in a restaurant is vodka on the rocks because they can't screw it up.

ratcheer
12-29-2010, 15:34
I just made a simple Old Fashioned and it is quite good.

In an on-the-rocks glass, I measured a teaspoon of sugar. Then I added enough tap water (probably about 2 teaspoons) to dissolve the sugar. Next I added several dashes of Angostura bitters, then about 1 1/2 oz Seagram's 7, and finally 6 ice cubes. Ummmm....

Tim

squire
12-31-2010, 16:19
I should dust off my Old Fashioned formula that is based on orange juice, Fee Bros bitters, grenadine and whisky of choice.

chperry
01-01-2011, 14:19
Below is my recipe. I tried two today just to make sure they are good ;-)

1 tsp sugar in glass
Angastora bitters to soak sugar (5 or so dashes)
Regans orange bitters (2 dashes)
A little water to dissolve above (I use hot tap water)
fill glass with ice
add 2 ounces bourbon (WT Rare Breed today)

I don't like messing with an orange peel just to get some citrus so I use the orange bitters instead.

Charles

StraightNoChaser
02-16-2011, 08:38
SB members would probably shoot me if they saw how I make old fashoineds...

muddle 1/2 wheel of orange, wedge of lemon and a cherry with a teaspoon of sugar and few dashes of bitters
add 1.5oz bourbon
top with ice
splash soda

But it's soooooo good :grin:

CorvallisCracker
02-16-2011, 09:07
I also wanted to bump the "nasty old fashioned" thread off the index. No offense, but I was tired of seeing that title.

It wasn't me Amy! It was the new guy!

BrianBradford
02-16-2011, 09:14
OOPS! Sorry for the aweful title. I just meant that the experience that particular day was nasty, not the Old Fashioned itself. If I could edit the thread title, I would rename it "Bad Old Fashioned Experience".

jasonh
03-01-2011, 21:03
The idea behind the original old fashioned, which was the first cocktail to be written down on paper, was to make a drink that maintained all character of the base spirit but little to none of the alcoholic sting. The historical old fashion is just spirit, sugar and bitters. The spirit could be anything you wanted it to be, but as rye was the most prevalent at the time, it became the standard base spirit. Rum old fashions were also popular though, from what I understand. Later bourbon was substituted for rye as it went out of fashion.

I prefer the old way of making them, although I do add the zest of an orange peel to mine as well, as I find the oils help tame the spirit further and add complexity to both the nose and palate. Any aged spirit will work with this cocktail. Angostura bitters seems to work with pretty much anything, but orange bitters (or some other type of bitters) might work better with some spirits over angostura. For instance, I like using orange bitters with calvados, and I would probably use grapefruit bitters with an anejo tequila. You get the idea. My recipe and technique is as follows:

Put a sugar cube in a rocks glass, add two dashes of bitters and muddle. Add a dash of water (about 1/2 oz) and two to three ice cubes and stir. Add two oz. of base spirit and a couple more ice cubes and stir again. Using a potato type peeler or knife, cut off a silver dollar size (or a bit larger) portion of peel off of an orange. Squeeze the orange peel over the drink to express the oils and then add the peel to the drink. Enjoy.