I was a bartender for a few years in college and now I celebrate various cocktails depending on the season. Right now a go-to cocktail for me is the award-winning Old-Fashioned available at Brick and Brew in Media PA.
The old-fashioned is one of the oldest mixed drinks in the cocktail canon. It is a stirred drink, usually built in the glass in which it is served. Both rye and bourbon are suitable base spirits. For the sweetener, purists muddle up a sugar cube with water and a couple dashes of bitters, but simple syrup works as well. Twists can be orange, lemon or both (known as “rabbit ears”). A fruited version of the drink came into vogue after Prohibition and involves the muddling of a cherry and orange slice along with the sugar.
- Knob creek rye, or other suitable rye or bourbon
- A sugar cube or simple syrup
- Cured cherries
- Fresh citrus peel
- Muddle the sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (If using simple syrup, combine bitters and one bar spoon of syrup.)
- Add rye or bourbon. Stir.
- Add one large ice cube or three or four smaller cubes.
- Stir until chilled and properly diluted, about 30 seconds.
- Slip orange twist on the side of the cube.