A longer look at the Old-Fashioned and how to make it 5 different ways, covering its evolution from 1850-2019. That's right: FIVE DRINKS. **********************************
Very first Episode of HTD:
You can Pre-Order Mid-Century Cocktail here:
This week on How to Drink I'm doing a deep dive into the Old Fashioned tracing it's evolution from the room-temperature "Cocktail" of the 1850's all the way up to today's spirit forward speakeasy friendly drink in 2019. I make five drinks along the way, and truth be told there's probably a lot more I could have done with this drink (the cocktail "schism" that coined the name "Old-Fashioned" was tied to reconstruction era politics and that's a whole lot to unpack) but this episode was already twenty minutes long so I figured we save that for another day.
The 1850's Cocktail
1 sugar cube Soak with bitters
~ 2oz. -or- 60 ml. of spirit (I go with Genever here)
~ 3oz. -or- 90 ml. of Water (could be less)
Stir till sugar dissolves
Garnish with grated nutmeg (or the twist of your choice)
1860's Improved Whiskey Cocktail
2 bar-spoons of Gum Syrup
1 dash of Curaçao
1 Dash of Maraschino
1-2 dashes of Absinthe
2-4 Dashes Angostura Bitters
2 oz. -or- 60 ml. Rye
Garnish with Flamed Orange Twist
1870's Old-Fashioned Cocktail
Sugar Cube soaked in Bitters
2 oz. -or- 60 ml. Rye
Stir over ice
Garnish with Twist of Lemon or Orange
The Mid-Century Old-Fashioned
1 wedge of Orange
2 Maraschino Cherries
2 oz. -or- 60 ml. Bourbon
2 Dashes Angostura Bitters
Muddle fruit and drink together
bury in cracked ice and stir
The Modern Old-Fashioned
~ .25 -or- 8 ml. Demerara Syrup
Two Dashes Angostura Bitters
2 oz. -or- 60 ml. Bourbon
Stir over big ice
Garnish with Orange Twist
Most of the tools and gear I use on the show can be found on my gear page at: BUT, here's a couple of links that everyone is almost always asking me about:
Koriko Weighted Shaker Tins:
Koriko Hawthorne Strainer:
Leopold Jigger:
Imbibe! By David Wondrich:
Liquid Intelligence by Dave Arnold:
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