Big Ideas, Delivered With Impact

An Old Fashioned Cocktail for an Old Fashioned Topic

In Recipes on May 5, 2009 at 9:20 pm

By Tim Beyers

One of the great myths about writers is that we’re poor, every single one of us. Not true. But in an economic climate like the one we’re facing now, it’s time to do as our grandparents did. It’s time to save more than we earn. Call it an old fashioned idea whose time has come again.

How about we have a drink to celebrate? Ladies and gentlemen, please meet The Old Fashioned:

Photograph by Jeff Gurwin. Originally published in Time Out New York

Photograph by Jeff Gurwin. Originally published in Time Out New York


4.0 cl. Bourbon, Scotch or Rye whiskey
1 sugar cube
2 dashes Angostura bitters
1 splash soda water

DIRECTIONS: Place sugar cube in old fashioned glass and saturate with bitter, add a dash of soda water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Garnish with orange slice, lemon twist and two maraschino cherries.

Source: Wikipedia.

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  1. Isn’t it easier to just pour the bourbon over the ice, and forego the sugar, soda and bitters? That saves money, too!

  2. Tim and all:
    I wrote a piece for G Magazine earlier this year, “New Twist on an Old Fashioned.”

    It’s undoubtedly old fashioned, even though no one can pinpoint the date (or creator) of this, possibly the first, of the American mixed drinks known as cocktails. We do know that this classic whiskey libation was served at Louisville’s Pendennis Club as early as 1880’s and the first recipe appears in “Modern American Drinks” circa 1895. One thing is for sure, the complex flavor produced by layering sugar and bitters, balanced by the whiskey and citrus makes for a drink that is subtly refreshing and easy to sip.
    In their quest to incorporate the finest seasonal ingredients, the chefs at American Grocery Restaurant (in Greenville, SC) offer up this riff on the traditional recipe using fresh blood oranges and coriander to create a gastrique that infuses the drink with jewel-like color and an even bolder flavor profile.

    ‘New’ Old Fashioned – served on the rocks
    1.5 oz. Maker’s Mark Bourbon
    0.5 oz. blood orange-coriander gastrique (recipe below)
    1 sugar cube
    A couple of dashes of Angostura bitters
    Blood orange slices to garnish
    In a rocks glass, place half of blood orange slice, sugar cube and bitters and muddle until mixture is well ground and incorporated. Add the bourbon and blood orange-coriander gastrique. Fill glass with ice and mix well. Garnish with slice of blood orange.

    For blood orange-coriander gastrique:
    1/2 cup sugar
    handful coriander seeds
    good quality sherry vinegar
    2 cups freshly squeezed blood orange juice (may substitute regular orange juice)
    In a medium saucepan over medium/high heat, combine sugar and coriander seeds. As sugar begins to melt, stir continuously with wooden spoon. When sugar mixture completely dissolves remove from heat. Add a couple of splashes of sherry vinegar, return to heat, stirring frequently, add blood orange juice and bring to a boil to combine all of the flavors. Remove from heat, pour gastrique into heat proof bowl , preferably stainless steel, over ice bath to chill mixture for use. Once cooled, strain the coriander seeds and pour into squeeze bottle. Store gastrique in an airtight container in the refrigerator for up to two weeks.

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