Friday Afternoon Diversion
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Read an interesting article in Malt Advocate over the weekend. The theme of the story was about whisky (natch); specifically, the rise of "testosterone overload" in today's whisky drinker. A well-crafted whisky-based cocktail — or even cutting a dram with some water — has been largely pushed aside in favor of straight shots these days. There was once a time when sweeter, whisky-based cocktails were commonplace.
We were sorely reminded of the article when we stopped in a local tavern and asked the bartender if he could make a "good old fashioned." He replied, "A good old fashioned what?" Thinking he was joking (as he certainly seemed old enough to know how to mix one), we repeated the question. When he repeated his answer with an annoyed emphasis on the word "what," we cut our losses.
An old fashioned should be a staple of every bartender's cocktail repertoire. It's quite possibly the first drink to be called a cocktail, dating back to the early 1800s. It's also one of six basic cocktails listed in David A. Embury's 1948 classic The Fine Art of Mixing Drinks. Over the years, bourbon has become the primary whisky of choice for the old fashioned, but rye, scotch and even (if you're from Wisconsin) brandy can be used. The recipe we've long used is classic in its approach: no maraschino juice added. Hell, no maraschinos are within sniffing distance.
Chuck's Old Fashioned
- 3 oz. bourbon (we prefer a bourbon under 100 proof, but since you're making a cocktail feel free to reach for the Booker's).
- 3-4 dashes Angostura bitters
- simple sugar syrup
- wedge of either a lemon or an orange
- seltzer
- drunken cherries (avoid maraschinos)
(Note: If you don't have sugar syrup, take a teaspoon of sugar and add enough water to allow the sugar to fully dissolve).
In a shaker with ice, mix the bourbon, sugar syrup and bitters. Pour into a short, round glass, add a splash of seltzer and the garnishes.
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This is my absolute favorite cocktail. I don't usually order much else -- you have no idea how many times I've had to explain what goes in it, or how many mangled ones I've gotten.
Thank you! I've wondered what was in an Old Fashioned for years now!
which bourbon do you recommend?
I make mine a little differently. But that's the fun of the drink. What is NOT fun is trying to find a bar that'll make one decently. The best one I've had in Chicago, aside from Violet Hour, is at Jack's on Halsted (Halsted/Belmont). Damn good sippin' drink.
Thanks Chuck. I asked for a feature on Old Fashions and Chicagoist provided.
Can I put in a request for a properly sauced on the Sloe Gin Fizz and other "Fizzes" out there?
(A silver fizz has egg whites? I'm skeptical)
Weegee's Lounge on Armitage makes a good one.
As far as what bourbon to use, I like to use Basil Hayden's or Blanton's, both of which are under 100 proof.
@exacto: For the bitter-based cocktails I prefer a sweeter bourbon that have matured well like Maker's, Buffalo Trace, Bulleit or Basil Hayden. I find that you don't need as much sugar syrup using these. The natural sugars from the oak in the bourbon can do the trick.
forget the traditional way, my wisconsin family makes them thusly:
bourbon
mountain dew (used to be 7-up)
bitters
maraschino cherry
things'll get you sauced, and you wouldn't guess there was dew in them.
Grandma, I'll get to work on the fizz right away - i've been wanting to try some.
Seems like the bartender police should come lock you up if you can't muddle through making one of these. That said I'm not a fan of sweet anything but I really love Whiskey cut with a little seltzer/mineral water or just over ice. Regular water's good too, of course.
Muddling the the orange, cherries, sugar syrup and bitters in the bottom of the glass before adding the bourbon and seltzer (or 7up where I grew up in Wisconsin) is key to making a great old fashion in my opinion. Otherwise, Chuck, your recipe is how my family has made old fashioneds in Wisconsin for decades (though Brandy with a touch of cinnamon is required in winter).
You know I have the same problem when I walk into bars and ask for a Tom Collins. It would seem like a staple of any bartender's repertoire as well, but I am constantly met with blank stares and surprised looks when I order one. When I have to tell a bartender "what's in that", I just know they're not going to make it right.
funny,
I drug my parched bones into Weegee's Lounge for the first time and saw the barkeep making one of the above delectable delighties.
I asked him what it was and he said it was an
Old Fashion. I,with out ceremony,requested one
on the spot and found it delightful!