No alcohol
Medium
Boozy
Islay Old Fashioned
Measurements in:
Serves:
| 2 1/2 fl oz | Peated single malt whisky |
| 1/3 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
| 3 dash | Peychaud's or other Creole-style bitters |
How to make
Glass
Photographed in a New Era Rocks
Prepare
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of lemon zest twist.
Method
Garnish
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Islay Old Fashioned contains 201 calories
Alcohol content:
- 2 standard drinks
- 31.95% alc./vol. (63.91° proof)
- 27.5 grams of pure alcohol
History
In late 2014, Eliot Cole sent me an email saying, "one of my favourite drinks ever was an Old Fashioned made with Laphroaig (possibly quarter cask)... it was made at Hotel Delmano in Williamsburg, Brooklyn". Thanks to Eliot I took to the bar and, with a nod to David Embury's preference for Peychaud's bitters with whisk(e)y in my mind, made this tasty Old Fashioned.
See: Old-Fashioned cocktail history
Review
Given its name, obviously, this cocktail was originally based on Islay peated malt whisky, but as they'd say on the BBC, "other peated whiskies are available". Choose judiciously, and this Old Fashioned will be delicious.
Gallery
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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Comments & Discussion
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