Old Fashioned

I know I talk alot about Manhattans. I mean they are great.  Probably my favorite drink.  But I feel kind of bad that I have been neglecting an equally important american cocktail.  One that is probably just as important as the Manhattan and just so happens to be the favorite cocktail of the one and only Don Draper.  Yes, I am talking about the Old Fashion.

A good Old Fashion is something that I have been trying to work on for quite some time.  I had my first one made by my good friend James Lee back in March and really enjoyed it.  When he made it for me, he used the traditional approach of placing a sugar cube in a mixing glass, adding the bitters, and then muddling the sugar to break it down.  He then added the whiskey, stirred, strained, and we were good to go.  However, I have been searching high and low, through every grocery and liquor store, and cannot seem to find any sugar cubes that dissolve properly in liquid (aka bitters and whiskey).  Every time I would try there would still be sugar crystals not fully dissolved and would leave a unwanted texture in my mouth.  Because of this I stopped trying to make any cocktails that included sugar cubes.

I kept my sugar cube boycott going until I was in a conversation with a helpful gentleman at our favorite liquor store and he told me that he had the same issues and resorted to just using a simple syrup.  It made so much sense and I couldn’t believe I hadn’t thought to do so.  Now, I can’t say for certain if using a simple syrup or agave nectar will change the overall flavor of the cocktail but it does work well and is a completely acceptable substitute.  I have recently started making Old Fashioned’s at home and am very happy with them.  So, without further ado, I give you the recipe for probably the second greatest classic cocktail, the Old Fashioned (I still love you most Manhattan’s).

Old Fashioned

By Brian, October 19, 2012

Old Fashioned




Stir the whiskey, agave nectar, and bitters with ice.  Strain into a chilled glass.  Squeeze a peel from the Meyer lemon over the cocktail and add the peel for garnish.  




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About Brian

Brian is the Chief Taste Tester, Mixologist, and Resident CSS Wizard at Whit's Amuse Bouche. When he's not writing code, you can find him with a brown drink in one hand, and a hairbrush in the other. He prefers Colorado-raised lamb to all other meats. View all posts by Brian →

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