I’ve recently come to appreciate bourbon. And while I’ll sometimes enjoy it simply on ice, my go to bourbon cocktail is the traditional old fashioned. Until that is, a recent dinner outing, when I had the good fortune to discover a maple old fashioned. I’ve decided it’s this fall’s cocktail for me.
2 oz. Bourbon (Bulleit is what I was served but I have Knob Creek at home)
1 oz. Vermont Maple syrup
dash or two of Orange Bitters
Orange peel
Cherry
Mix all the ingredients in a glass BEFORE adding ice. Enjoy responsibly.
This time of year, as the days shorten with a chill in the air, my tastes turn to the “white russian”. Though it may not be absolutely historically or geographically accurate, we often refer to these as “Caucasians”.
I usually split it into thirds to start
33.3% Kalua : 33.3% vodka : 33.3% half/half
As the night and drinks roll on, the ratio becomes closer to
1/4 : 1/2 : 1/4
I like to shake it and make it all frothy and creamy, but i think the original Caucasians had the cream poured slowly over the alcohol mixture.
I realize it’s not very imaginative and that’s part of the appeal. Just mix the parts together as you wish and consume… yummmmmm.
For whatever reason, Sidecars seem like an autumnal drink to me. I’ve been doing 1.5oz brandy, 1oz Cointreau, and .5oz lemon juice in mine. I like 'em with ice, but no sugar on the rim.
I’m curious because I’m not a scotch-neat drinker. When you say a few drops of water, are you talking table spoon, tea spoon, or literally A FEW DROPS of water?
Cooler weather means Manhattans for me and Dirty Vodka Martinis for the wife. Usually made with Rittenhouse Rye and Tito’s vodka. Garnished with two cherries and a habanero-stuffed olive respectively.
Funny - I just learned this drink last night! A few more bitters, and rye whiskey, but virtually the same. The bartender who I was talking to would use a kitchen blow torch to heat up the orange peel and release some of the oils. That made a huge difference in the final drink.
