Just bourbon and bitters?

[aardvark]

I realize that technically a cocktail is supposed to have bitters and syrup, but I have never been a fan of sweet drinks, or cocktails in general.  I have always taken my bourbon neat.  My bartender daughter finally talked me into trying something more exotic and was pushing an old fashioned.   I decided to first try the bourbon with just a dash of bitters - no syrup - and it was pretty good.  So I was wondering if anyone else takes their bourbon this way, and does this have a name (other than bourbon and bitters, I suppose) in case I decided to order it at a bar. I have scoured the internet and searched this forum and the only thing that keeps coming up is old fashioned.  

[ratcheer]

I've never tried that, but it sounds like it would be pretty good. Maybe I'll try it later today while the ballgame is on.

 

Tim

[aardvark]

2 hours ago, ratcheer said:

I've never tried that, but it sounds like it would be pretty good. Maybe I'll try it later today while the ballgame is on.

 

Tim

 

Let us know what you think.

[Canada Dry]

 

I do this often as well.  Here in Montreal our Bourbon selection is limited by the government-run outlets, but we have access to a wide variety of aromatic bitters!

 

To me adding a couple of dashes of bitters to my bottom shelf bourbons can be a fun modifier.  Orange, vanilla, etc - they usually work since most of these boutique bitters circle around flavours that are part of the bourbon taste rainbow.

 

... I don't like too much sweet with my bourbon cocktails, so when I do mix myself an old fashioned, I barely coat the bottom of a rock's glass with simple sirop.

 

Eric

[WoodrowinManassas]

I've been adding a couple of dashes of Cardamon Bitters ( Fee Bros ordered thru amazon)

 

Doesn't sweeten the bourbon - it does impart a faint sassafras aroma.  I've also tried it with rye which seems (to me) to soften the bite, yet intensify the flavor.

[Harry in WashDC]

22 hours ago, WoodrowinManassas said:

I've been adding a couple of dashes of Cardamon Bitters ( Fee Bros ordered thru amazon)

 

Doesn't sweeten the bourbon - it does impart a faint sassafras aroma.  I've also tried it with rye which seems (to me) to soften the bite, yet intensify the flavor.

Welcome to SB.  (Did you check out the "New to StraightBourbon" thread?  It's a good place to post stuff about you and your likes if you are so inclined and has some helpful hints for getting around the site as well as for putting up with the rest of us.)  If you have questions, do not hesitate to ask them.

 

I agree with you about cardamom bitters (and thanks for bumping up the thread).  Our Old Fashioneds sometimes have muddled fruit, sometimes don't, sometimes have fruit garnish, sometimes don't, sometimes use simple syrup or demerara or agave syrup, sometimes don't (but that's rare).  However, they always have varying drops of various bitters, sometimes more than one bitter flavor.  I haven't done a lot of experimenting with ryes and bitters, though, as my wife prefers rye only when it is in Manhattans.  So, thanks - I now have a way to use up some of the bottles of bitters I have accumulated even if I have to drink them all myself.

Edited September 2, 2017 by Harry in WashDC

[brock957]

Been thinking I'd like to try an old fashion. Might be a good way to use some of the bourbons I'm not that crazy about. I picked up some Angustora bitters and some sugar cubes. I'll try  with and without the sugar this weekend and see if I like it.

[Richnimrod]

13 hours ago, brock957 said:

Been thinking I'd like to try an old fashion. Might be a good way to use some of the bourbons I'm not that crazy about. I picked up some Angustora bitters and some sugar cubes. I'll try  with and without the sugar this weekend and see if I like it.

You are, of course, welcome to try anything you wish; but, for me making an Old Fashioned with Bourbon I don't like neat would be a non-starter.    Lots of other cocktails mask the shortcomings of an inferior whiskey better than an Old Fashioned.    I suppose, if you use enough bitters, and even some orange rind, maybe some extra sugar if the dram is excessively woody, it might be OK; but not where I'd start, in order to draw down some less-than-stellar bottle.

[bayouredd]

Being a Southern Comfort fan for umm, ahhh, a long friggin time, I have found that lemon juice cuts the sweet, right nicely. Even my variation of an Old Fashion, needs the lemon juice. I use honey instead of simple syrup or sugar. It's just too sweet without the lemon...

[tgriff]

I often add bitters with no syrup to bourbon. My recent favorite is Dr. Boker's Bitters (a few drops). I have a collection of different bitters that I sample from time to time. Depending on the base flavoring, you will find that some bitters are better than others in specific bourbons. It's really a matter of personal preference and it can be fun to experiment.

[BDanner]

On 12/30/2016 at 8:25 PM, aardvark said:

I realize that technically a cocktail is supposed to have bitters and syrup, but I have never been a fan of sweet drinks, or cocktails in general.  I have always taken my bourbon neat.  My bartender daughter finally talked me into trying something more exotic and was pushing an old fashioned.   I decided to first try the bourbon with just a dash of bitters - no syrup - and it was pretty good.  So I was wondering if anyone else takes their bourbon this way, and does this have a name (other than bourbon and bitters, I suppose) in case I decided to order it at a bar. I have scoured the internet and searched this forum and the only thing that keeps coming up is old fashioned.  

I inadvertently did this when making an Old Fashioned. I forgot the simple syrup. Turned out pretty good.