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Post by flourish on Aug 11, 2006 10:44:00 GMT
on miss charming's site it says i should muddle the sugar, orange and the cherry. but, with the cherries i've got at home , there are "stones" in them... now wouldn't that be odd to muddle that ?? flourishhhh
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Post by freelivin91 on Aug 11, 2006 18:08:55 GMT
I usually only muddle the sugar and orange...
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Post by flourish on Aug 11, 2006 20:00:31 GMT
I usually only muddle the sugar and orange... ok, so you muddle the orange slice and the sugar, add crushed ice, pour 2oz of bourbon in it , and top it with a cherry ?? or do you leave the cherry out of it ?? thanks:) Flourishhhhhh
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Post by sabienkaine on Aug 13, 2006 11:23:04 GMT
you dont need to muddle anything, just stir orange peel (really important that there is no white on the peel, the white gives a nasty bitter taste), with angostura and brown sugar (muscovado if you have it), try using maple syrup instead sometime! 1, add about two two pence sized peices of orange peel, 3 dashes of angostura and about a teaspoon of your sugar (a little brown simple would help) 2, add two ice cubes and 1/2 ounce of bourbon/rye 3, stir till the ice has melted 4, repeat 2 and 3 till you have used 2 ounces of bourbon. 5, garnish with a flamed orange zest for that added aroma
if you want that added sweetness muddle a cherry with the sugar at the beggining before putting in the orage peel, make sure there is not white left anywhere on the peel!
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Post by freelivin91 on Aug 13, 2006 16:04:36 GMT
What? How do you NOT muddle anything for an old fashioned...?
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patchy
Junior Member
Posts: 18
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Post by patchy on Aug 14, 2006 2:31:16 GMT
I dont muddle anything a old fashion. 3 drops peychaurds bitters, cherry syrup, sugar syrup. your bourbon/rye stir little bit more and so on and garnish with your flamed peel wiped over the glass. i find the suger cube method a little dated and not very efficent considering volume you put out.
I use to originally heat sugar cube with bitters in a brandy ballon so it will dilute into the old fashioned but that adds another few mins per cocktail
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dandy
New Member
Posts: 1
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Post by dandy on Aug 13, 2008 8:30:21 GMT
Well, an old fashioned shouldn't really have syrups in them.. hence the name..
and an old fashioned is one of those few drinks in which they can take a long time to prepare.. especially if you can afford to give the time.
I prefer rum myself, appletons estate, so its a rum old fashioned.
I muddle two sugar cubes saoked in angostura bitters (being 1-2 dashes per cube) a dash of soda, just enough to help dissolve the sugar with a orange rind. i fill the glass with ice and stir in my oz of rum until the liquid meets the top of the ice (much like a manhattan), drop in two maraschino cherries and a wedge of orange (rind optional), top it up with ice again, stir in another oz again til the ice meets the liquid, top it up with ice again, flame an orange zest over it, rim with the zest and serve. it could take more than 5-7 mins.. but if you have the time to do it, its well worth it.
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