Both are fantastic, my wife goes through Solerno like I do bourbon. I think I need to try this tonight.
I prefer more precision when making my cocktails, so I've been using this formula for my Old Crotchety Fashioned:
2.5 oz rye/bourbon (usually Ritt BIB/Bulleit)
1/4 oz Cointreau
1/4 oz Simple syrup
5-6 shakes of Angostura bitters
Having one right now with GD12 replacing the RITT since it was open, mighty tasty. The next one will be with the RITT for comparison.
Sounds good to me. I've been doing a version of this for a while using Ferrand Dry Orange Curaçao. Good stuff.
I made a couple of these tonight. First with WTR101 and then with the TPS Groundbreaker (Willett 4 yr rye). The WTR was good the groundbreaker was fantastic. Thanks for the recommendation.
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Just ran across this today and road tested one tonight:
3 good shakes Angostura
enough Leopold Orange Liquor to swish around the bottom
3 oz. Pikesville Supreme Rye
stirred and added a big round sphere ice cube
excellent drink! Thanks for the idea.
No orange liquor in the house so I improvised the idea with orange bitters and a muddled(very thin cut) orange slice.
2.5 oz High West Double Rye
8 dashes orange bitters
1/4tsp agave syrup
muddled orange slice
stirred in a rocks glass and added a 2" cube.
I am enjoying an old fashioned made with EC12 SmB(2.5-3 oz) and Angostura bitters (4 dashes). This, so far, is my favorite bourbon in an old fashioned. I use a home made simple syrup and muddle an orange peal slice in it. I also put the bitters and bourbon in a shaker to chill first and then pour it over new ice in a low ball.
I HIGHLY recommend the EC12 and Angostura for an old fashioned.
I am not a huge fan of EC12 SmB served neat. I find it too sweet, but I dig it in an old fashioned.
Tonight I had a great Old Fashioned in a pub. Normally the muddled sugar or simple syrup makes this cocktail too sweet for my taste. But this one was made without either of those. Instead, they used Number 14 Bourbon which has a splash of real maple syrup in it. The maple complimented the bourbon and bitters wonderfully. And along with the orange and cherry it added just enough sweetness to balance off what is a relatively dry version of an Old Fashioned. I don't think I'd drink this Number 14 on its own, as I like my bourbon straight. But it certainly made for a delicious Old Fashioned.
Sort of, but not really.
If I'm going to have an Old Fashioned, I'll make it the same way Jeffrey Morgenthaler does (see video below).