![]() ![]() Lastly, and this might be the most important part, it’s a great cocktail to remix. Plus, it’s arguably the easiest cocktail to make at home. Also, because it’s such an easy drink, most bars will have the necessary ingredients and can make one pretty quickly. But, even then, you’ll likely end up with a half-decent drink. Sure an Old Fashioned could be made with a substandard whiskey. For many people, myself included, that tried and true classic is an Old Fashioned. ![]() If you’re out with friends in a new city, trying out a new bar, or simply need to fall back on an old favorite, it’s helpful to have a beloved cocktail in your back pocket. The barrel-aged Peychaud’s adds a nice botanical woodiness that leans toward clove and nutmeg while the smoked cinnamon adds fire and a fleeting sense of singed cinnamon bark.I’ve found that an important life skill is choosing a favorite cocktail. This really does have some serious fall vibes. Rub the peel around the rim and outside of the glass and place it on the large cube. Peel a thumb-sized piece of orange peel and express the oils over the cocktail (gently squeeze the orange side of the rind toward the drink while rolling/folding between your thumbs and index fingers).Fetch the glass from the freezer and add a large cube.Add in a handful of ice and then stir until the mixing glass is ice cold to touch (about 20 to 30 seconds).Add the whiskey, bitters, and syrups to a glass and stir until combined.You can get the orange and maple syrup from any grocery store (just make sure to get real Grade A maple syrup and not some “pancake” syrup high-fructose bullshit). The cranberry syrup ( Monin is a solid choice) is also easily found at any decent liquor stop as well. ![]() Smoked Cinnamon and Barrel Aged Peychaud’s bitters should be available at any good liquor store. The point is to use a fruit and brown spice-forward rye rather than a peppery or herbal one.Īs for the bitters and syrups, you should be able to find them pretty easily. Overall, it makes for a great cocktail base rye with just that hint of rye spiciness that leans more cinnamon/chili than black pepper. It’s a nice blend with a touch of orange, brown spices, and little sour cherry.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |