recipe) that was originally associated with the word "cocktail." The ingredients list for that drink first dubbed a "cocktail" consisted of "spirits, bitters, water, and sugar." (The word appeared in an 1806 issue of The Balance and Columbian Repository in Hudson, New York.) In the second half of the 19th century, that original "concoction" had had a bunch of other ingredients added to it, so if people wanted the original cocktail, they'd ask for it "old fashioned." In an April 2015 article, Thrillist points out that "A book entitled Jerry Thomas' Bartenders Guide: How To Mix Drinks is published, giving instructions and recipes. When it comes to the Old Fashioned history, the Old Fashioned Wikipedia page notes that it's basically a way of referring to the "concoction" (i.e. Made this exactly as written but with Wild Turkey Rye-perfect.We'll get to some history on the awesome Old Fashioned cocktail recipe in just a moment, but first, here are a few other classic whiskey cocktails we think you'll enjoy: the Peach Whiskey Iced Tea, the Whiskey Sour, the Irish Coffee, the Boulevardier, and the Flaming 4 Horsemen of the Apocalypse. I think the cardamon and maple might compliment one another well. I have some cardamon bitters and I'm going to try that next time. I bet this would also be great shaken with ice and strained into a martini glass. I don't have one of those trays that makes the large ice cubes. I also shook the mixture in a cocktail mixer with ice and then strained it into an old-fashioned glass with a few ice cubes. I prefer my cocktails stronger and less sweet so I used 3 oz. Served all evening a New Year's cocktail party and everyone went bananas over this wonderful delight!! GREAT combination! Made even better by warming the cocktail - which releases more beguiling aromas & flavors and is a better delivery of a winter cocktail anyway. I don't like whisky but have to have my husband hide it otherwise I would drink it all the time! There is a Canadian maple whisky from Quebec called Sortilege.Pour over ice with a twist. Try with Rye and chocolate bitters - expecting some snow tonite - it is on the agenda! Have had this memorable cocktail at a restaurant in Andersonville (Chicago neighborhood). Agree that its a bit to the sweeter side for my taste, but with a stronger rye or bourbon, such as, cask strength, it is very goid. Grade B, or dark syrup has a stronger maple flavor and might be saved for winter warming drinks like this old fashioned, which will hit the spot tonight!ĭidn't have maple syrup or an orange so tried the recipe as written with sorghum syrup and clementines. A little light grade A maple syrup, full strength or diluted, works in most everything from whiskey sours to gin gimlets. Living in maple syrup country and having a small supply of our own home-made maple syrup every year, we never bother with simple syrup in cocktails. Does wonders to warm you up when the wind blows off the lake. I used Bulleit rye FYI.īeen making a variation of this for some time, substitute a tsp of Campari for the bitters and 3 oz. I was a bit heavy handed with my dash of Angostura bitters and that seemed to help mellow the sweetness and bring out the rye flavor. I followed TAFEB1949's suggestion after trying the recipe as written and upped the rye to 3 oz. This is a great seasonal version of the old-fashioned and incredibly easy to make, but I also found this a tad on the sweet side. I have done a riff on this one, skip the bitters, reduce maple to 1/2 oz and add 1/2oz fresh squeezed lemon juice, add a twist of lemon peel. So simple to crank out a bunch and a crowd pleaser. I also shook it in a cocktail shaker with the orange peel. Used Bulleit Rye, Trader Joe Organic Bourbon Barrel Aged Syrup, 3 drops of butters. I was afraid it would be too sweet but I loved it. I made this with William Wolf's pecan bourbon, TJ's organic maple syrup, Angostura bitters, two generous tangerine peels, a spoonful of water, all stirred for a good minute and poured over ice.
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