Thirsty Thursday : Old-Fashioned ^ 3

I learned to make an Old-Fashioned early on, and I’m very snobby about my Old-Fashioneds. I have rules.

  • No smashed up fruit. You can put a cherry in at the end to garnish if you want. But don’t muddle it, mash it or squish it in any way. Don’t put an orange slice in there either.
  • No fizzy stuff. No club soda. No 7-Up.
  • If you smash up fruit & put brandy in it, call it by it’s proper name: Wisconsin Old-Fashioned.
  • Use a pretty good whiskey.

It’s not too hard, really. Plenty of people will break these rules and serve it to you in a glass … so it goes. I’m pretty careful about where I order an Old-Fashioned these days.

1/4 oz. simple syrup
2 dashes bitters

Put ‘em in a glass & mix it a bit. Then add a great big ice cube and mix it a bit more.

2 oz. bourbon or rye

Add it to the glass, give it a stir and wait a minute. Maybe toss in a pretty bourbon cherry. Don’t smash it.

And this is delightful and simple and what I like to drink when I want to pretend I’m a classy lady. But last year, I found Jamie Boudreau’s recipe for an Old-Fashioned “Cubed” … an Old-Fashioned within an Old-Fashioned. TheĀ Inception of Old-Fashioneds. I won’t reprint it here – you can find the recipe in detailĀ here. Click it. Make it. Drink it.

It’s all the same ingredients, plus two more boozes, two more bitter … bitterses. And 3 times the awesome. It is also Pip-approved.

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4 comments

  1. I’m pretty sure I’d be on the floor if I drank something like this – I’m definitely more of a spirit + mixers kind of gal, ha. (Especially since I gave up drinking for 2013 so I’m now a certified lightweight! :) )

    1. We slowed things down with these after serving a big batch of Fish House Punch at our last party … that punch knocked quite a few people down.

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