Elements Of An Old Fashioned
Whiskey: Both rye and bourbon offer different flavor profiles. Bourbon is slightly sweeter and rounder, whereas rye introduces a peppery bite. Either way, youll want something high in proof as this extra alcohol will stand up to the dilution from melting ice.
Try: Knob Creek, W.L. Weller Antique, Bookers, Old Grand-Dad, Bakers, Wild Turkey 101, Wild Turkey Rare Breed, or Rittenhouse.
Glass: The Old Fashioned is one of the few drinks in existence that has a glass named in its honor. The ideal glass should be between eight to 10 ounces, with a thick heavy bottom.
Ice: This is a sipping cocktail, but you dont want that expensive booze turning into a watery mess. Avoid small cubes and pick up rubber molds or invest in an ice sphere.
Sweetener: While simple syrup works well, other options are to sub in honey, maple syrup, or agave nectar. But, make sure to dilute these with equal parts water.
Bitters: There are dozens of new bitters on the market. The best, however, is still the most common: Angostura. Two healthy dashes will do the trick. Chocolate or walnut bitters work well in this drink if you can find them. I also like Dale DeGroffs pimento bitters.
Technique: The most balanced Old Fashioned is made by stirring the drink with ice for about 20 to 30 seconds and then straining that mix over fresh ice.
Garnish: Orange twist, lemon twist, or both.
Pegu Club’s Old Fashioned
2 dashes Angostura bittersOrange twist
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Whatever it is you are cooking, we all have memorable stories about the food that has been prepared and the recipes that have been passed on from generation to generation. These are those stories. The ones about a certain dessert that is now being made by their grandson or the ones about treasured recipes that were forged through war or hardship.
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Parkland County’ ‘National Recipe Contest.’ We apologize, but this video has failed to load. Try refreshing your browser. “I was very exciting and a great learning experience,” said Tonhauser. Her ‘Gluten-Free Shrimp Alfredo Pasta’ was among other recipes such as ‘Smoked Bannock Pizza,
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Anatomy Of A Classic Cocktail: The Old Fashioned
So simple and elegant. Made with just four ingredientswhiskey, sugar, bitters, and a twist of orangethe old fashioned has survived for centuries while other mixes have come and gone.
We love our legends: The Pendennis Club, a gentlemens club founded in 1881 in Louisville, Kentucky, claims to be the birthplace of the old fashioned, invented by a bartender in honor of bourbon-maker Colonel James E. Pepper, who, in turn, shared the recipe with the Waldorf-Astoria Hotel bar in New York City.
But author Robert Simonson calls the drink primordial, pointing out that most hard liquor cocktails had long used this formula. In the late 1800s, a growing popularity of liqueurs inspired more exploration, but at some point, drinkers complained they preferred the old-fashioned way. And so it was.
Its a built drink, meaning the ingredients are poured right over icenot shaken, only stirredand thats done typically directly in the serving glass.
Bourbon is made from a mash with 51 percent corn and tends to be a bit sweeter and rounder than a rye, which carries a bit more spiciness and edge. You could blend the two if you want to feel fancy and adventurous.
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Making Soft Pretzels The Old
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- May 25, 2010
ITS easy to knock the New York street pretzel tasteless as Jersey Shore, dry as a vacant lot in August, tough as a water bug.
I tried one once, and I didnt want to try it again, said Lina Kulchinsky, a Russian-born pastry chef who owns Sigmund Pretzel Shop in the East Village.
Soft pretzels, whether old and dry or undercooked and greasy , rarely approach the original German standard.
Most of them are just pretzel-shaped bread, said Michael Momm, the German owner of Loreley, a beer garden on the Lower East Side. At Loreley, as at other hip Mitteleuropean spots like Zum Schneider, Cafe Katja and Radegast Hall and Biergarten, frozen pretzels are imported from Germany and baked to order.
But Ms. Kulchinskys storefront where the pretzels are yeasty, blistered and fresh is one of a few places where New Yorkers can now buy a real soft pretzel, mahogany brown on the outside, with plenty of loft and pull. The pretzel dough is freshly mixed and twisted by hand. Flavor and perfume come from a traditional baking method, not from a bath of melted butter.
House-made pretzels are having a fashionable moment in the city. They are adorning bread baskets at Per Se and Commerce, and are served on a board with Italian salumi and cheese at Bread Tribeca. At the Redhead, Meg Grace makes soft pretzels to serve with a tangy beer cheese dip.
One caveat for New Yorkers and Philadelphians: Mustard is not an authentic topping for pretzels.
You Dont Need Whiskey For An Old
The classic formulas work just as well with many things you may already have in your bar.
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Comfort is often sought in the familiar: sitcom reruns, well-worn books, family recipes, even an old relationship. Just as something from our past can act as a balm when the future feels uncertain, so, too, can a classic cocktail.
Reaching into the drink archives doesnt have to be solely rooted in nostalgia, it can also open the door to simple, adaptable, established recipes, ideal at a time when stocking up on new bottles isnt always easy.
One such recipe is the old-fashioned, one of the oldest drinks in the cocktail canon. Correctly composed, its strong and sweet without being too much of either. And, perhaps most important for the time we are in, its impressively malleable.
For example, dont have bourbon or rye? Allison Kave, a founder of Butter & Scotch in Brooklyn, swaps in brandy. Its not quite as aggressive as whiskey in an old-fashioned, she said. Theres something a lot lighter about it in flavor and in mouthfeel.
One thing holds in these trying times: If its nearing cocktail hour and youre drinking, go simple and go easy mostly on yourself.
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- In a medium heavy-bottomed, tall sided saucepan over medium heat, stir together the corn syrup, brown sugar, and vinegar. Stir frequently, bringing mixture to a boil.
- Once the mixture is boiling, attach a candy thermometer to the side of the saucepan, making sure the tip of the thermometer is in the boiling liquid, but not touching the bottom of the pan.
- Continue to cook on medium without stirring the candy until it reaches 300°F on your candy thermometer.
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- Stir milk, brown sugar and butter together in a large saucepan over medium-high heat and bring to a boil.
- Remove from heat and use a hand mixer to beat in powdered sugar, vanilla extract, salt and walnuts. Beat until just thickened.
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More Cozy Whiskey Drinks To Enjoy
Recipe adapted from my cinnamon maple whiskey sour and Bon Appetit.Recommended equipment: Measuring small quantities of liquids for cocktails is WAY easier with this stainless steel measuring jigger.*Wine notes: Look for wine descriptions that suggest notes of cherry/plum/berries, etc. and you should find a winner. I just wouldnt use a particularly spicy or dry red wine here. I used an organic 2014 cabernet sauvignon from Trader Joes labeled Rare Earth.
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The Oaxaca Old Fashioned Recipe
There are many ways to tinker with classic drinks, but unfortunately not all or even most of these adaptations are good . Here’s a relative newcomer that more than makes up for so many lackluster takes on classics: the Oaxaca Old Fashioned.
Developed by New York barman Phil Ward years ago while managing the bar at Death & Company, the Oaxaca Old Fashioned takes one of the central, and, if I may say, greatest drinks in mixology and gives it a south-of-the-border spin. The result is a drink that is simple yet elaborate, with the sparky mellowness of reposado tequila accented by the ethereal smokiness of mezcal, with traces of spice and chocolate dancing around the edges.
What with all the mezcal discussions that have been taking place here and in the New York Times,the Oaxaca Old Fashioned is a fantastic way to get started at the mezcal well.
- 1 1/2 ounces reposado tequila
- 1/2 ounce mezcal
- 1 teaspoon agave nectar
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History Of The Old Fashioned
The Old Fashioned is often called the all-time classic cocktail – and for a reason. Its origin can be traced back to 1862 when it was called Whisky Cocktail in Jerry Thomas’ Bartenders Guide: How To Mix Drinks, which is the worlds first cocktail book.
Legend has it that the name comes from people ordering a cocktail the “old-fashioned” way.
The Pendennis Club is credited with crafting the first Old Fashioned in 1880 by James E. Pepper, the bartender who was also a well-respected aristocrat who later went on to bring the drink to the renowned Waldorf Astoria in New York.
The cocktail finds its published recipe being mentioned in Modern American Drinks, written by George Kappeler which describes it as, Dissolve a small lump of sugar with a little water in a whiskey-glass add two dashes Angostura bitters, a small piece of ice, a piece of lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in glass.”
What followed after the prohibition era was a detailed DIY recipe for Old Fashioned by someone known as Old Timer in a New York Times article published in 1936. The article read Consider, for instance, the Old-Fashioned cocktail. Time was when the affable and sympathetic bartender moisted a lump of sugar with Angostura bitter, dropped in a lump of ice, neither too large or too small, stuck in a miniature bar spoon and passed the glass to the client with a bottle of good bourbon from which said client was privileged to pour his own drink.
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How Do You Keep A Bundt Cake From Sticking To The Pan
- First thing is to choose a non-stick Bundt pan. If you could get a silicone Bundt pans, they work really well!
- Next thing is to make sure you grease the pan with baking spray. You could also try to grease it with butter, but we prefer baking spray and never have the cake stick.
- If you grease with butter, the next step is to flour the pan slightly. Gently tap out any excess flour before adding the cake batter.
Can I Make This Bundt Cake Dairy
Yes! You can sub the butter for your favorite dairy-free butter and sub a dairy free milk for the buttermilk .
I hope to continue on here my own personal #BundtaMonth project and each month share here a different Bundt. This is my January addition and I hope you love it as much as we did!!
slightly adapted New York Times
Originally published January 30, 2019 and republished January 19, 2021.
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Best Old Fashioned Recipes
greatwww.prudentpennypincher.com
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