I garnish this with only an orange twist, but many enjoy a nice cherry, too, which is a vestige of the muddled-fruit version of the Old-Fashioned from the twentieth-century. Then drag the oily side of the peel around the rim of the glass, finally placing it in the drink. Hold the colorful side down and pinch the peel using your thumb and fore- and middle fingers (of both hands!) to express the peel’s oils onto the drink. With a vegetable peeler, cut a long, wide piece of peel from an orange. Using a bar spoon or, you know, whatever you can find, stir for 20 seconds to chill and dilute the cocktail. simple syrup into a rocks glass, followed by 2 generous dashes Angostura bitters. Before that, it was simply known as the “Whiskey Cocktail.” starting out as, well, 200 B.C.E.) until much later in the nineteenth century. It didn’t start being called the “ Old-Fashioned” (that’d be like year 200 B.C.E. Like all cocktails that originated in the early 1800s, this is a mix of liquor, sugar, bitters, and water (today, it’s usually ice). Rye, which is a grass related to barley and wheat, has far fewer sugars than corn, which is the main reason for the marked difference in flavor between the two spirits. But with rye, it’s got to be, you guessed it, 51% or more rye. When it comes to bourbon, that mix has to be 51% or more corn. It’s all about something we call the “mash bill.” A mash bill is the mix of grains used to make the “wort,” a fermented liquid (think unpalatable sour beer, thin texture) that’s then distilled to remove water, thus creating a spirit. You might be wondering why they taste so different in the first place, even though they’re both technically American whiskey. Bourbon, on the other hand, is pleasant yet one-sided. Rye is the mature older sibling to lovable baby brother bourbon, bringing a depth and sophistication to classic American cocktails. Why? Rye’s spicy and dry while bourbon is rounded and sweet. And while I don’t want to stir up controversy (.get it?!), when it comes to cocktails, I’d take rye over bourbon pretty much any day. It’s common knowledge that bourbon is a classic American spirit, one that bartenders often reach for when mixing drinks like those we’ll be talking about today: the Old-Fashioned, the Manhattan, and the Whiskey Sour. Welcome to Happy Hour with Al, a monthly column where Al Culliton, Basically’s resident bartender, sets you up to get the most bang for your booze with the fewest possible bottles. They are something a little different than my standard go-to drink and absolutely delicious.Tired of cocktail recipes that call for expensive, obscure bottles and fancy-pants techniques? We got you. Whiskey Sours might be a new go-to when I’m out with friends. They were light and refreshing which was great for the heat of the day. They were absolutely perfect for the evening. I made these Whiskey Sour cocktails for us to enjoy while planning and hanging out. Once the sun set enough for the backyard to be in the shade, we took the party outside and played some corn hole (where Brad and I dominated, well, we won, but just barely). I’m actually somewhat surprised we don’t have an Excel spreadsheet yet for this cruise, but I’m sure it will happen at some point (because it isn’t really a vacation with an engineer unless there is at least one spreadsheet). Our friends Tyler & Sarah came over to escape the heat in our AC, talk about our upcoming cruise, and plan what sort of things we want to do at each port. This past weekend, we had a huge heat wave come through Seattle. Plus since they are only 3 ingredients these cocktails are super easy to make! It really does not take much simple syrup to make the cocktail sweet enough even with the sourness of the lemon juice. The lemon and simple syrup mixed with the whiskey adds a great sweetness to the earthiness of whiskey.
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