Lately I've had a taste for old fashioneds (how the heck do you plural that correctly?). Real basic recipe, splash of simple syrup, couple dashes of bitters, and somewhere between 2 and 3 oz of something >= 100pf and either high rye bourbon or a straight rye.
But anyway, I've played with a few different ratios and techniques for making the simple syrup. My last batch I did 2:1 sugar:water and didn't use heat, just shook the hell out of it in a cocktail shaker for a few minutes. Seemed to be nice and viscous, all in all not bad.
Went to the farmers market tonight, and having read about others using demerara sugar I decided to give some minimally processed cane sugar a try.
Drinking my first cocktail with it now, and I haven't made up my mind. Its good, but has a lot of molasses notes that seem to be muffling out everything else, even with a heavy pour of Bookers. Makes it feel fairly rummy.
So what do you guys do for sweetener in an old fashioned? Standard sugar cube, bought simple syrup, white sugar, cane sugar, demerara, etc?