The Perfect Old Fashioned Article – Page 1 of 3 The Perfect Old Fashioned. By George Sinclair.

There is one drink that a London bartender is not only expected to know but know well, and that is the Old Fashioned Whiskey Cocktail. The most widely used method for preparing an Old Fashioned, in the UK, is that which was advocated by cocktail guru Dick Bradsell. Dick's method involves lots of stirring and incremental additions of bourbon, ice, bourbon, ice, until the desired proportions are achieved. Dick derived his method for the Old Fashioned from a recipe that is contained in his favourite cocktail book, the 1948 book "The Fine Art of Mixing Drinks", by David Augustus Embury, a prominent New York lawyer, with a perchance for cocktail snobbery. "Pour into each glass 1 to 2 teaspoonfuls simple syrup and add 1 to 3 dashes Angostura. Stir with a spoon to blend the bitters with the syrup. Add about 1 oz. whisky and stir again. Add 2 large cubes of ice, cracked but not crushed (see page 100). Fill glass to within about 3/8" of top with whisky and stir again. Add a twist of lemon and drop peel in the glass. Decorate with a maraschino cherry on a spear. Serve with short stir rod or Old-Fashioned spoon." The amount of sugar you use in an Old Fashioned should be strictly controlled, it is just there to balance the bitters, not to be a dominant presence in the drink. If the Old-Fashioned you make has a noticeably thicker viscocity, due to the over-use of sugar, then you have made the drink incorrectly. A good test, which will help you achieve balance in your Old-Fashioneds, is to try 50ml of good quality bourbon over ice, with the squeezed citrus oils from an orange twist in it. Taste the drink, and notice how the orange oils and bourbon work together. To the same glass, add two heavy-handed dashes of Angostura bitters; Upon tasting this you will noticed that the drink is now unbalanced, so this is where the sugar comes in, once again, to the same glass, add a dash of Gomme Syrup (or thick sugar syrup made with 9 parts sugar to 1 part water). Keep tasting the drink and adding small amounts of sugar until the whole cocktail is harmonius in taste. Do not add so much sugar syrup that the drink becomes syrupy, or the flavours of the bourbon and orange (which you already tasted seperately) are smothered. If you have accomplished this little exercise successfully, then you should notice that the amount of sugar you actually need in an Old-Fashioned is almost half the 10ml amount that most bartenders use. If you don't like bitters or bourbon then don't say your favourite

Interestingly. as most people are not connoiseurs of cocktails. pre-dissolved) it can more easily be incorporated into drinks which are not deemed to be sweet enough for the guest. this ice-water is now incoporated into the liquid portion of the drink. and finally slide the orange peel into the glass itself. by tilting and rolling with your wrist. who are ordering.e. It is they. and then consuming the drink. less sweet. To the same glass add a small amount of Gomme Syrup (9:1 sugar syrup). This is the major plus point of using sugar syrup in your cocktails. However. or Mojito with sugar cubes. as is from Old Waldorf Bar . It is impossible to write an article on the Old-Fashioned without.The Perfect Old Fashioned Article – Page 2 of 3 drink is an Old-Fashioned. Fill the glass completely with ice cubes. Swirl the bitters around the all the interior surface of the glass. it is best to prepare yourself to add more sweetness if required by the guest. this is due to the ice melting. it would be awkward to say the less.e. imagine that you are just pouring enough syrup to coat the side of a five pence piece. from the actual Angostura branded bottle. to visualise the amount you need. briskly and smoothly executed. coming into contact with the story which claims to be from the Pendennis Club. by Albert Stevens http://www. giving it a couple of more stirs to settle the ice. afterall. not you. and then pour 50 millilitres of good quality bourbon (Knob Creek or Makers Mark) over the ice. Once again fill the glass to the top with ice. the first citation for this often referred to story is actually from 1931. a one penny piece is the maximum. Stir with a barspoon. paying for. How to make the Perfect Old-Fashioned. Wipe the same orange peel around the edges of the glass. i. This is where most people go wrong. and then squeeze a freshly cut piece of orange peel onto the surface of the drink. Caipirinha. Add a few dashes of sugar syrup. they cover the entire bottom of the glass in Sugar syrup. I estimate this to be roughly 25-30 rotations. to this add two hefty dashes of Angostura Bitters. in some way. Take a double Old-Fashioned glass. The Pendennis Club Fallacy.thinkingbartender. Add a stirrer and serve. Old-Fashioned is a more preferable libation than one that is laden with sugar. as you would a Martini or Manhattan cocktail. in Louisville. Having a liking for Bourbon and Coke also doesn't qualify you as an Old-Fashioned aficionado. A drier. Kentucky. After you finish stirring you should notice that the level of the ice in the glass has dropped significantly. not from those stylish looking little droppers. and it is done. as the sugar is already in liquid form (i. also known as a rocks or whisky glass. briskly stir the drink. Imagine trying to sweeten a completed Old-Fashioned.

com .thinkingbartender. of which Col. http://www. Pepper was a member. Col. and the first references to the Old-Fashioned Whiskey Cocktail coming from February 1880. Pepper. due to the Pendennis Club not being founded until 1881. or in honor of. David Wondrich. proprietor of a celebrated whiskey of the period. and introduced by. according to cocktail historian and cocktail book author. The Old-fashioned Whiskey cocktail was said to have been the invention of a bartender at the famous Pendennis Club in Louisville.The Perfect Old Fashioned Article – Page 3 of 3 Crockett: "This was brought to the old Waldorf in the days of its “sit-down” Bar. this story is completely false." However. of Kentucky. James E.