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An old-Fashioned with a splash of rum and port in place of sugar syrup. I favour tawny port, but if you've a sweet tooth, then use ruby port
Dave D.
26th February at 00:18
Diffords guide book calls for 1.5 oz bourbon, I used rye…but then I see online a mixture. Used Bacardi 8 that was in my cabinet. Very full and flavor toward definitely a supper and I’d agree…softens as the single cube dilutes..
26th February at 06:50
Our latest book (18th edition) had the recipe above, but I do like the idea of a blend of aged rum and rye whiskey.
4th January 2024 at 17:38
As per David Wondrich I used Rye Whiskey and served in a coupe. Wowza! Rye slightly softened by the rum but boosted with extra rummy flavours. Dark red fruit and spice with a liquorice finish. In a word…intense.
30th October 2022 at 03:43
A perfect evening cocktail. Sipping while watching a Baroque streaming concert. This is definitely a cocktail which benefits from a very, very long stir and some time to breathe. The bourbon is very forward with the other flavours enhancing the secondary taste. Softens as the ice melts. Perfect to unwind after the day.
20th December 2020 at 18:38
As an alternative to an Old-Fashioned I found it improved with a little sweetness, I used a spoon of orange blossom honey.