This ballpark-inspired cocktail is mixed in advance, chilled to ice-cold, and tossed ever-so-casually to your buddy as he or she walks in the door. No stirring and straining, no fancy glasses, no fiddling with garnishes or even ice.
'Old Fashioned' on Serious Eats
Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia shared this tiki-style drink recipe. It brings out the best in three rums with their own strong personalities.
This drink offers all of the well-loved elements of an Old Fashioned plus the depth and earthiness of a Pu-erh tea infused bourbon.
Erik Lombardo at Maialino in NYC introduced us to this classic cocktail, which is basically an Old Fashioned sweetened with maraschino liqueur (we used Luxardo) and fancied up with a big spiral of an orange twist.
A toss in melted butter and a mix of brown sugar, salt, black pepper, and a touch of cayenne would seem to be all these pecans need. But to echo their boozy inspiration, the nuts are then doused with bourbon and dotted with old-fashioned accoutrements of orange zest and cherries (dried cherries made plump by a soak in more bourbon). The result is a spicy-sweet snack of glazed pecans worthy of a perfectly made Old Fashioned cocktail, or any cool beverage you happen to be nursing.
Created by bartender Katie Emerson, this variation of an Old Fashioned is made with barrel-aged Bols Genever and two types of bitters.
You will find no wild infusions at Interurban, a brand new bar in the sleepily trendy Mississippi neighborhood of north Portland; there is no dry ice, no fat transduction, and nary a tincture on display. Call it "back to basics" if you like, though that's somewhat disingenuous; there's nothing "basic" about a well-made cocktail.
This cocktail is inspired by Thanksgiving stuffing recipes that incorporate apples and sage. Start by making a simple syrup of sugar, water, and sage leaves. Stir that up into a rich and fruity spin on the classic Old Fashioned.
No one told me there would be cake when I signed up to vote, but historically Election Cake was an important part of doing your civic duty in Connecticut as early as colonial days. If you're going to rock the vote, I see no reason to do so sans cake. In anticipation of Election Day, this seems like a good time to revive a noble eating tradition.
The earliest recorded version of Election Cake was published by Amelia Simmons in the second edition of her book American Cookery. Alas, Ms. Simmons' recipe isn't of much practical use for the modern home cook—it calls for 30 quarts of flour, 10 pounds of butter, 14 pounds of sugar, 12 pounds of raisins, 3 dozen eggs, 1 pint of wine, and 1 pint of brandy, among other ingredients.
The Old Fashioned is close to my heart; the simplicity of the recipe belies the difficulty of making it correctly. It falls in to a category I've taken to calling "bellwether cocktails": cocktails that highlight the strengths and flaws of the bartenders making them.
It's easy to reimagine light, fruit juice-based drinks as jelly shots, but what about more serious cocktails? For my first foray into the world of Jelly Shot Test Kitchen I decided to tackle a classic, the Old Fashioned, to see how it would fare in jelly form.
Collectively, Nick Kindelsperger and Blake Royer are The Paupered Chef. This week, our frugal friends explore the Old Fashioned, a venerable cocktail whose clean appeal is long on taste but short on expense.