Old Fashioned Class Recap

Last Sunday we held our first cocktail class at The Usual.  Here's a simple recap for those that couldn't attend.

Let's talk Old Fashioned for a minute.  A waitress from a fairly nice restaurant down the street came into the bar about a month ago and told me that some guests came in after drinking at The Usual and asked the bartender for a round of Old Fashioneds.  The bartender politely informed them that they don't do all those fancy drinks and offered them an alternative from the standard bar fare that they normally accommodate their guests with.  The guests obliged and opted for beer, wine, and some simple two part drinks instead.  I chuckled for a second and waved the waitress around to the working side of the bar.  As I guided her through the steps of making a proper Old Fashioned she was increasingly amazed at how simple it really was to make an absolutely stellar cocktail.  That's how the idea for this class was born.

I like the Old Fashioned for three reasons.  Number one is simply that it tastes great!  The second reason being that it is, by nature, a simple cocktail that barely alters the flavor of the spirit you are working with.  The third, and most important reason for me, is that it serves as a unique and versatile template for creating new drinks.

This style of drink has three components to it; a base spirit, a sweetener, and a modifying component.  The base spirit that you choose to employ is simply a matter of preference.  Do you like Bourbon, Scotch Whisky, Rum, Gin, Tequila, Mezcal, Cognac, etc?  The only things you need to make sure of is that you choose a spirit that is around 40% ABV and doesn't have sugar added to it.  Vodka does not count.  Once you have made your decision, get a jigger and measure the spirit into your glass.  I personally give myself a generous 2 oz. pour.

The next choice you have to make is what to use to sweeten the cocktail.  This is where options really start to abound.  Go to a well stocked grocery store and see what's available that's sweet.  You'll find Maple Syrup, Agave Nectar, Honey, a variety of sugars, Marmalade, etc.  You can also choose from any number of sweetened cordials and liqueurs.  The important part of making this decision is simply making a decision that makes sense.  Yes, agave nectar works well with Tequila.  I'll let you guess why.  Maple syrup plays well with Bourbon.  Am I blowing any minds yet?  What about Gin and Green Chartreuse?  Get creative. You can also take the sugars and turn them into syrups.  You can also infuse almost any syrup with any flavor.  The sweetening component of an Old Fashioned style cocktail should be used sparingly so as not to overpower the spirit.  You'll be using anywhere from an eighth of and ounce to a half ounce.  Just add it to the spirit a little at a time until the mixture tastes the way you want it to.

Our last consideration in this creative process is what to use for the modifying component.  The traditional version of this drink calls for Angostura Bitters, a predominately clove and cinnamon flavored tincture.  If you stick with bitters for this then I recommend getting online and seeing what is out there in this rapidly growing world.  Everybody and their dog is creating bitters now and the possibilities are almost endless.  If you don't find something you like, then just create your own tincture by adding a whole lot of whatever to a jar filled with high proof spirit and sticking it in a cool dark place for about four months until it tastes like that particular ingredient.  Be sure to use a spirit that it at least 50% ABV and shake up the jar once a day.  This component will be used in very small amounts.  We're talking dashes here.  Just add and taste until it strikes your fancy.

Old Fashioned style drinks are not only some of the simplest cocktails to make, they are the simplest to riff on and tailor to your whimsy.  Below I've listed a few examples to get the creative juices going.  I'm also interested to see what you come up with.  Throw some recipes in the comment section or swing by the bar and show me what you've com up with.

Old Fashioned (as per The Usual)

2 oz. Buffalo Trace Bourbon
1/4 oz. Simple Syrup
3 dashes Angostura Bitters
3 dashes Regan's Orange Bitters

Add all ingredients to an Old Fashioned Glass.  Add ice.  Stir for about 15 seconds.  Garnish with a Luxardo Cherry and a flamed orange zest.

New Fang (created by Jason Kosmas)
This is our recipe for this one.  Sorry to Jason if it's not his original recipe.

2 oz. Rittenhouse Rye 100 proof
1/4 oz. Simple Syrup
1/2 oz. St. Germain
3 dashes Orange Bitters

Add all ingredients to an Old Fashioned Glass.  Add ice.  Stir for about 15 seconds.  Garnish with a Grapefruit zest.

Corn N' Oil
I've seen a number of different recipes for this, but this is my favorite way.

1 1/2 oz. Brugal Anejo (I like my rum with fishnets on.)
1/2 oz. Flor de Cana 4yr
1/2 oz. John D. Taylor's Velvet Falernum
2 dashes Angostura Bitters

Add all ingredients to an Old Fashioned Glass.  Top with ice.  Stir for about 15 seconds.

Oaxacan Old Fashioned (From the 2011 Food and Wine Cocktail Compendium)

2 oz. Reposado Tequila
1/4 oz. Agave Nectar
1/4 oz. Mezcal
2 dashes Angostura Bitters

Add all ingredients to an Old Fashioned Glass.  Top with ice.  Stir for about 15 seconds.

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