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The only cocktail I order in a restaurant is vodka on the rocks because they can't screw it up.
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....
Self-Styled Whisky Connoisseur
I should dust off my Old Fashioned formula that is based on orange juice, Fee Bros bitters, grenadine and whisky of choice.
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.
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
But it's soooooo good
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".
Bourbon, Bacon, Boobs, and Burgers.
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.