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Old Fashioned
Rich (medium-dry and spirituous this old-fashioned is all too easy to drink and fortunately, easy to make
ASM 123
28th March 2022 at 09:39
Has anyone tried pre batching Old Fashioneds? I measured the amount of dilution from a single OF to be c.20ml of water (from high quality big ice) so when I did 10x the specs (600ml Bourbon, 50ml of 2:1 Demerara syrup, 12.5ml Angostura) I then added 200ml of water. I put in the fridge for two days but when it came to serving, having shaken the bottle before pouring over big ice, it felt a bit over diluted/thin. Any ideas for correct water specs? Simon have you done an article on prebatching?
14th February 2023 at 23:27
15 ml water per serving works well pre-batching most stirred drinks (so 150 ml in your example)
25th February 2022 at 16:21
Classic mainstay for any evening!
16th December 2020 at 15:37
I like to garnish it with both lemon and orange peels!
26th January 2023 at 18:39
Funny! I rub the rim of glass with the lemon peel for the aroma, and I put an orange peel un the glass. Best of both worlds!
21st August 2020 at 22:24
I'm finding Old Fashioneds too sweet, wondering if there is a drier version that tastes great.
18th March 2022 at 22:17
Also, try it with an oleo saccharum of sevilla oranges, bonedry, bitter but still somewhat sweet. Instead of oleo you may try marmalade, but that is not that dry/bitter.
28th August 2020 at 17:55
I'm trying less sugar and it is working, the dilution, the orange peel and the aromatic Angostura (2 dashes and a burp of the bottle) change the whisky enough that it feels like a fancy cocktail. I'm using scotch right now because cheap bourbon costs twice as much as a decent scotch here in Brazil, maybe that is why I noticed the sweetness.
20th June 2020 at 21:37
Tente queimar levemente os óleos da casca de laranja, pasear na borda do copo e colocar dentro do drink. Usar 2 gotas de underberg bitter pra destacar a madeira do bourbon e dar um toque herbal