Chicagoist: Properly Sauced: The Old Fashioned

Spook

Tue, 12 Aug 2008 11:19:06 -0600

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!

Libby

Tue, 12 Aug 2008 01:15:41 -0600

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.

Mon, 11 Aug 2008 21:36:09 -0600

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).

Navin

Mon, 11 Aug 2008 20:06:09 -0600

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.

Anthony Todd

Mon, 11 Aug 2008 18:50:20 -0600

Grandma, I'll get to work on the fizz right away - i've been wanting to try some.

1234567890

Mon, 11 Aug 2008 17:39:54 -0600

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.

Chuck Sudo

Mon, 11 Aug 2008 16:43:54 -0600

@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.

Sujal

Mon, 11 Aug 2008 16:41:48 -0600

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.

grandma

Mon, 11 Aug 2008 16:37:26 -0600

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)

Rob Christopher

Mon, 11 Aug 2008 16:09:44 -0600

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.

jenniferexacto

Mon, 11 Aug 2008 16:07:35 -0600

which bourbon do you recommend?

Keidra

Mon, 11 Aug 2008 15:54:52 -0600

Thank you! I've wondered what was in an Old Fashioned for years now!

The Meteorologist

Mon, 11 Aug 2008 15:41:41 -0600

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.