First is one of the oldest cocktails in existence, it's so old that it is in fact called the old fashion. Now I'm not sure if the old fashion is really that old or if the old fashion is called that because it has the basic components of a classic definition cocktail. You see by definition, most cocktails we drink today are in fact not cocktails, they are slings, highballs or mixed drinks. The original definition of a cocktail requires the drink to have; water, sugar, spirit, and bitters. And it's that last part, the bitters, that modern cocktails lack. Even classics like the Manhattan are often made without them in the modern bar, which is a shame as the drink is much sweeter, and lacking in depth without them, but I digress. The old fashion...
You'll need...
An old fashion glass.
A mixing spoon.
Muller
Ice.
Ingredients...
Rye or Bourbon Whiskey 2oz.
2 Sugar cubes.
water 1oz.
Bitters (I prefer Angostura for this one) Dash.
Place the sugar cubes in glass and dash the bitters. and water onto them. Mull the contents of the glass until sugar is diffused. Add ice, pour in Whiskey. Stir and take a sip, then feel free to quote your favourite Wayne's World joke about "(the) coke being rotten"
often in the modern bar the water is replaced by seltzer and the sugar by simple syrup. These are good too, and since this cocktail is so simple the sky's really the limit.
Next is an old nearly lost drink that I foresee coming back as one of it's ingredients, Absinthe, is making a comeback. It is the Sazerac. It is from the Sazerac hotel in New Orleans a town I often think of when I drink anything with Rye and Peychaud's bitters. This is where I tried the drink for the first time, New Orleans not the hotel. Before I go on I'm hearing you guys go "Isn't that the drink that made the old timey hipsters go crazy and Obi Wan Kenobi see Kylie Minouge as Tinker bell" the answer is yes, yes it is. Absinthe is an Anise flavoured liqueur, That was very popular amongst the "Bohemians" at the turn of the last century. It's famous for it's green colour and multistage drinking ritual, and infamous for being aged in wormwood casks, which allegedly led to madness amongst drinkers. It turns out that this was a turn of the last century version of Reefer Madness, and the stories of absinthe's dangers, and potency are mostly urban legend. It was actually most likely the opium fortified wines that made the OG Hipsters go crazy. But due to it's reputation Wormwood aged Absinthe was not allowed into the US until last year, and many recipes for this cocktail call for a substitute, including the Sazerac whiskey website, which recommends Herbsaint (most likely since they own it). There is only one brand of Absinthe that I know you can get outside of New Orleans, and that is Absente from France. Absente as the name would indicate was not aged in wormwood. But as of this year they now make a wormwood included version. I've actually never tried the full octane version, but it's on my to do list. So there's the history lesson, and if you're scared, of the possible negatives of Absinth use one of the substitutes. The one I had very well may have been made that way...
You'll need...
2 Old Fashioned glasses.
Ice.
Muller
Ingredients...
1 cube sugar
Sazerac Rye Whiskey 1½ oz.
Absinthe or Herbsaint ¼ oz.
3 dashes Peychaud's Bitters
Lemon peel
Pack one of the glasses with Ice. In a second Old Fashion glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube. Add the Sazerac Rye Whiskey to the second glass containing the Peychaud's Bitters and sugar. Empty the ice from the first glass and coat the glass with the Absinth, then discard the remaining Absinth. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel. Drink and enjoy, if you do in fact see Kylie Minouge as Tinker Bell Really Enjoy.
And finally the Mint Julep. I know it's really a summer drink, but how can you write about Whiskey drinks as an American without writing about the classic American Whiskey drink.
I think this drink is going to be making a comeback, with the Vodka Martini trend dying down and rum and whiskey drinks becoming more popular again, including the Julep's kissing cousin the Mojito, it's only a matter of time for this stately old man of a drink to return...
You'll need...
Ice.
A tall Glass or julep cup
Muddler.
The ingredients...
- Bourbon 3ozs
- 4 to 6 sprigs of mint
- granulated sugar, to taste
Put mint, sugar, and a small amount of bourbon into the bottom of a mixing glass. Muddle the mint and sugar, then let stand for a bit to allow the muddled leaves to release their flavor. Strain and pour into a julep cup (or similar vessel), rotating to coat the sides. Fill with ice, then add the rest of the bourbon whiskey. Garnish with a twisted mint sprig. Sit back pretend your Colonel Sanders and enjoy.
Well I hope you all have a happy New Year, and enjoy yourselves and be safe.
David
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