We are talking about a pillar of the history of the mixology, one of the oldest cocktails, born at the end of the 1800s, together with Sazerac, different in ingredients but with which it shares the same preparation, or it would be better to say the same ritual. History: when was it born, and who invented it? Stir gently and garnish with a slice of orange or lemon peel or a maraschino cherry. Unless you want to customize your syrup with some particular ingredients to infuse infinite shades into your cocktails, but that’s another story.įill with ice and pour your favorite whiskey: Bourbon or Rye. When I order an Old Fashioned, I want to watch the bartender working: it’s a part of the pleasure. But this is a ritual and a legend, not only liquid satisfaction. Sure, to make an optimal cocktail, it is clear that sugar syrup is the best ingredient: it is more easily soluble and speeds up the work. You should never use syrup sugar: only simple sugar. We are talking about a pillar of the history of mixed drinks, one of the oldest cocktails, born towards 1800, along with the Sazerac, different in the ingredients but with which it shares the same preparation, or should I say the same ritual. It’s no coincidence that during Prohibition, the bartenders used to pound a lemon peel with sugar to disguise the flaws of the moonshine. There aren’t any fruit juices, syrups, or liqueur like triple sec or maraschino to sweeten the pill, just a man and his whiskey to the old way. And the old way is and should always be like that: a lump in the glass, two drops of Angostura, a bit of soda to dissolve, some muddler pounding, and then add the ice, you let the whiskey come in, mix well but gently and squeeze a lemon peel over the cocktail and then you can decorate with a maraschino cherry, a slice of orange and lemon peel.
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