Great breakdown of the scene and cocktail! I would consider the idea of adding the soda water as a way to have a large whisky drink that doesn't f**k you up but helps you deal with the social party. Through the seasons of Madmen we see Don learning a bit about his limits on drinking, so I can imagine a wiser Don on these kind of situtations. Also, maybe I'm just going went too far on the analysis haha. Great vid!
Thank you! I was so annoyed in the edit because I’d put so much emphasis on accuracy, but I suppose I technically still didn’t do anything that Don didn’t do…
Good morning from the US. I had stumbled across your channel and you had my attention when it read Old Fashioned.. you REALLY had my attention when this is being broadcast from Scotland.. sir, have or can you get Blair Athol Scotch and if so.. besides having it " neat " ( which is my preference) what kind of cocktails can you make with it? A friend of mine visited Scotland and brought me a 75Cl bottle and I was hooked! I'm pulling my hair out trying to find that spirit here in the US.
Thank you very much! Blair Athol is a lovely whisky, and whilst a lot of people would urge you not to mix it into a cocktail, I think there’s a few it’d be really great in if you like that! Naturally, an old fashioned would be a great way to showcase it, with a lemon twist instead of orange. I would also suggest a Rob Roy, which is like a Manhattan cocktail, but with scotch instead of American whisky. A penicillin cocktail would be fantastic as well: you take 2oz scotch, 0.5oz ginger syrup (not gingerbread!!), 0.5oz honey syrup (honey mixed with water ratio 2:1), and 1oz lemon juice, shake it over ice, and serve over a big ice cube. If you have it, a scant float of smoky islay scotch really improves the cocktail but it’s not necessary. We also used to serve a cocktail at a bar I once worked at with 1.5oz scotch, 0.5oz crème de cacao, 0.5oz crème de banane, stirred over ice. Although, even just a simple whisky sour would be brilliant! Hope you enjoy!
@InTheDrinkJoe OUTSTANDING SIR!! 1 more question if I can ask, why does Blair only come in 70cl bottle? And it's REALLY tough to get it here in the states
Like I previously mentioned, I PREFER to have my Scotch ( as well as other finer bourbon and whiskey either neat or on a rock ) but I have the ingredients to make the Penicillin.. I don't use ( or try NOT to ) commercial made syrups especially honey, cinnamon and orgeat. Yes they do take a little bit of time to make but the flavors ( or as you good people would read it as flavour ) surpass anything commercially made. Take care sir and I will be subscribing to your channel.
Canadian vs Rye whiskey is a murky subject. Canadian Whiskey also is sometimes called Canadian Rye, yet by Canadian law does not have to contain any rye. Currently Canadian Club is a blended base/grain whisky giving it a very smooth flavor. Rye whiskey on the other hand is dry, sharp and spicy. They are very different. Not sure what Don would have been drinking mid century since I've never tasted CC from the 1950s. Anybody know? As for myself, I'm going to make an Old Fashioned with rye, CC and bourbon and see which is best.
Yeah, I know Canadian distillation laws are different from US ones, and I’ve personally not found CC to be comparable to America rye whiskeys…but again, CC is definitely different now than it was then, and also wanting to go for show accuracy etc., let us know the results!
Just found you on TH-cam. Nice video, you make Old Fashions the same way I've been doing it for years. Glad to see you were able to get Buffalo Trace in Scotland.
Good pick on the Buffalo Trace, for the money it's a great bourbon! Really the only difference between mine and yours is I use a 1:1 demerara syrup, but I also use about a 1/4 oz. so it's probably pretty close in flavor. And a lot of times at home I'll skip the orange peel and toss in a dash of orange bitters with my angostura.
In the first version, you don't muttle the orange peel, just the fruit. In Wisconsin we use brandy and we top it off with a splash of squirt (sour) or 7 Up (sweet).
Once had someone from Wisconsin order their State’s old fashioned in a bar I once worked at in Edinburgh; you’d think we’d uncovered some kind of rare gem with the gasps and stares it garnered…but I haven’t yet tried it myself, does sound good though!
@@InTheDrinkJoe It's my favorite cocktail by far. I'm glad to see how well traveled the Wisconsin Old Fashioned is becoming. I personally skip the sugar cube. The fruit and soda add enough sweetness for my taste.
God love you Wisconsin...ers? Wisconsonites? I've tried them but I just can't get into the way y'all make them up there. Between the fruit salad, the brandy, and the soft drink it's just waaay too sweet for me. But the people I've met from up north swear by them, and, that's the beauty of it, drink it the way you like it!
Hi, good video, I saw it first a week ago. Rittenhouse Rye is my choice, Wild Turkey 101 if using a bourbon. I do prefer using a scotch in the OF. Monkey Shoulder or Famous Grouse. Nick from York
If I could get Rittenhouse I would absolutely use it as my go-to…but despite being relatively cheap in the US, would cost a small fortune for a single bottle here unfortunately…
Damn a new cocktail channel just dropped. Make a video on underrated cocktails from different points of view. Cocktail nerds aka mixologists under rate the espresso Martini and anything with vodka or too many colours. Brazilians don't know much about cocktails so we under rate the negroni or any cocktail that is a little bit more aggressive. Idk, I can only see life as myself. I think people sleep on a well made fizz. Silver, golden or royal for the different parts of the egg. It's a really fast way to make a lemon ice-cream with the bonus of your drink of choice.
I’ve not heard of that but it definitely could be! The cocktail he makes there is honestly closer to just about every other cocktail apart from an old fashioned…
I suppose i should try it before i hate it. But muddling fruit is NOT an old fashioned. But Rye is. So im with Don there. Rye would be traditional and if another term for "old fashioned" is "without all that bs" than it should be rye
Yeah pretty sure rye was the way it was usually made when the idea of it first becoming a distinct cocktail arose, but predominantly became bourbon from 1960s onwards. I reckon the muddled fruit came out of the popularity of the then-new tiki cocktail craze at the time as tastes leaned fruitier, but has since reverted back to
The people criticizing CC have no perspective. I assume they are all millennials and Gen Z'ers. In the 1960's Canadian Club was considered a very good whiskey and was extremely popular. No businessman would be embarrassed to provide or receive CC at a party or get together.
Very interesting! Was actually quite difficult to find sources on how people regarded it in America during that period (~1960s), so it’s always great to get people in the comments who happen to know this stuff!
CC was not considered "cheap" whiskey at that time, I think. The variety of whiskey available at that time was absolutely not what it is today in North America. Canadian whiskey is a blended whiskey that includes a fair bit of rye in the mash bill and is often colloquially referred to as "rye" in Canada. CC is far better than other Canadian whiskey available at the time (like Black Velvet).
Oh that’s really interesting, thank you! As far as my research tells me it wasn’t bottom-of-the-barrel, but certainly not a top-shelf product either, and whiskey prices have massively increased since then anyway, so even if it wasn’t bottom shelf, it likely wasn’t pricey, but good to hear from someone with a bit more knowledge about these things
Sorry, Don, but there’s nothing classy about Canadian whiskey. Straight bourbon in mine, please. Seriously - I make my Old Fashion exactly the way you make yours (which I'm sure I learned from another TH-cam channel).
I very much enjoyed this! Informative and entertaining. Thanks!🙏
Well done. Production and story telling are stellar. 🤙🏾
Vino you’re a gent and a scholar 🫡
Keep up the amazing work my friend 🥃
Thank you!
Great breakdown of the scene and cocktail! I would consider the idea of adding the soda water as a way to have a large whisky drink that doesn't f**k you up but helps you deal with the social party. Through the seasons of Madmen we see Don learning a bit about his limits on drinking, so I can imagine a wiser Don on these kind of situtations. Also, maybe I'm just going went too far on the analysis haha. Great vid!
Oh that’s a good take! I can always appreciate theories that try to make it work in-universe
Canadian club in the 50s was probably a fine drink for a cocktail... Canadian Club in 2024 might as well just be pond water mixed with vodka
This is an incredible video. Keep it up. I thought I was watching a much bigger channel
I appreciate it! Aiming to get there one day 🤞🏼
Well done, that is a great catch on the continuity error and as a break down of the cocktail.
Thank you! I was so annoyed in the edit because I’d put so much emphasis on accuracy, but I suppose I technically still didn’t do anything that Don didn’t do…
Good morning from the US. I had stumbled across your channel and you had my attention when it read Old Fashioned.. you REALLY had my attention when this is being broadcast from Scotland.. sir, have or can you get Blair Athol Scotch and if so.. besides having it " neat " ( which is my preference) what kind of cocktails can you make with it? A friend of mine visited Scotland and brought me a 75Cl bottle and I was hooked! I'm pulling my hair out trying to find that spirit here in the US.
Thank you very much! Blair Athol is a lovely whisky, and whilst a lot of people would urge you not to mix it into a cocktail, I think there’s a few it’d be really great in if you like that!
Naturally, an old fashioned would be a great way to showcase it, with a lemon twist instead of orange. I would also suggest a Rob Roy, which is like a Manhattan cocktail, but with scotch instead of American whisky.
A penicillin cocktail would be fantastic as well: you take 2oz scotch, 0.5oz ginger syrup (not gingerbread!!), 0.5oz honey syrup (honey mixed with water ratio 2:1), and 1oz lemon juice, shake it over ice, and serve over a big ice cube. If you have it, a scant float of smoky islay scotch really improves the cocktail but it’s not necessary.
We also used to serve a cocktail at a bar I once worked at with 1.5oz scotch, 0.5oz crème de cacao, 0.5oz crème de banane, stirred over ice. Although, even just a simple whisky sour would be brilliant! Hope you enjoy!
@InTheDrinkJoe OUTSTANDING SIR!! 1 more question if I can ask, why does Blair only come in 70cl bottle? And it's REALLY tough to get it here in the states
Like I previously mentioned, I PREFER to have my Scotch ( as well as other finer bourbon and whiskey either neat or on a rock ) but I have the ingredients to make the Penicillin.. I don't use ( or try NOT to ) commercial made syrups especially honey, cinnamon and orgeat. Yes they do take a little bit of time to make but the flavors ( or as you good people would read it as flavour ) surpass anything commercially made. Take care sir and I will be subscribing to your channel.
I only order my ice cubes though The New Yorker.
Great video! I’d suggest a higher ABV whiskey, a good one if on a budget is Wild Turkey 101. I find that the 40% ones dilute too easily.
great video!
Thanks man!
You just made it to my front page! You're doing something right algorithmically :)
Thrilled to hear the algorithm hasn’t entirely failed me yet! Happy you’ve found me
the last old fashioned looks soooooooooooooooooooooooooooooo delicious!
Nice foreplay with the double meaning comments when making the drink. 🍻
Canadian vs Rye whiskey is a murky subject. Canadian Whiskey also is sometimes called Canadian Rye, yet by Canadian law does not have to contain any rye. Currently Canadian Club is a blended base/grain whisky giving it a very smooth flavor. Rye whiskey on the other hand is dry, sharp and spicy. They are very different. Not sure what Don would have been drinking mid century since I've never tasted CC from the 1950s. Anybody know? As for myself, I'm going to make an Old Fashioned with rye, CC and bourbon and see which is best.
Yeah, I know Canadian distillation laws are different from US ones, and I’ve personally not found CC to be comparable to America rye whiskeys…but again, CC is definitely different now than it was then, and also wanting to go for show accuracy etc., let us know the results!
I was wondering if someone was going to go here lol
Just found you on TH-cam. Nice video, you make Old Fashions the same way I've been doing it for years. Glad to see you were able to get Buffalo Trace in Scotland.
Great minds think alike 🤝
Good pick on the Buffalo Trace, for the money it's a great bourbon! Really the only difference between mine and yours is I use a 1:1 demerara syrup, but I also use about a 1/4 oz. so it's probably pretty close in flavor. And a lot of times at home I'll skip the orange peel and toss in a dash of orange bitters with my angostura.
Yours is perfect (save the cherry)
Yeah don’t often do the cherry tbh, but when presenting to camera, I’ve always gotta remember that the eyes eat first (as it were), cheers!
In the first version, you don't muttle the orange peel, just the fruit. In Wisconsin we use brandy and we top it off with a splash of squirt (sour) or 7 Up (sweet).
Once had someone from Wisconsin order their State’s old fashioned in a bar I once worked at in Edinburgh; you’d think we’d uncovered some kind of rare gem with the gasps and stares it garnered…but I haven’t yet tried it myself, does sound good though!
@@InTheDrinkJoe It's my favorite cocktail by far. I'm glad to see how well traveled the Wisconsin Old Fashioned is becoming. I personally skip the sugar cube. The fruit and soda add enough sweetness for my taste.
Muttle 😂
@@Joedirt3349 Muddle, sorry
God love you Wisconsin...ers? Wisconsonites? I've tried them but I just can't get into the way y'all make them up there. Between the fruit salad, the brandy, and the soft drink it's just waaay too sweet for me. But the people I've met from up north swear by them, and, that's the beauty of it, drink it the way you like it!
Part of the reason behind using CC was that ryes had fallen out of favor and weren't as readily available as they had been. CC was a close substitute.
Oh that’s interesting! Hadn’t realised bourbon had become so ubiquitous by that point
Hi, good video, I saw it first a week ago. Rittenhouse Rye is my choice, Wild Turkey 101 if using a bourbon. I do prefer using a scotch in the OF. Monkey Shoulder or Famous Grouse.
Nick from York
If I could get Rittenhouse I would absolutely use it as my go-to…but despite being relatively cheap in the US, would cost a small fortune for a single bottle here unfortunately…
Damn a new cocktail channel just dropped.
Make a video on underrated cocktails from different points of view.
Cocktail nerds aka mixologists under rate the espresso Martini and anything with vodka or too many colours.
Brazilians don't know much about cocktails so we under rate the negroni or any cocktail that is a little bit more aggressive.
Idk, I can only see life as myself.
I think people sleep on a well made fizz.
Silver, golden or royal for the different parts of the egg. It's a really fast way to make a lemon ice-cream with the bonus of your drink of choice.
Isn’t the bourbon and soda he makes called a “Presbyterian” ?
I’ve not heard of that but it definitely could be! The cocktail he makes there is honestly closer to just about every other cocktail apart from an old fashioned…
I suppose i should try it before i hate it. But muddling fruit is NOT an old fashioned. But Rye is. So im with Don there. Rye would be traditional and if another term for "old fashioned" is "without all that bs" than it should be rye
Yeah pretty sure rye was the way it was usually made when the idea of it first becoming a distinct cocktail arose, but predominantly became bourbon from 1960s onwards. I reckon the muddled fruit came out of the popularity of the then-new tiki cocktail craze at the time as tastes leaned fruitier, but has since reverted back to
Wow great job and new sub here my new friend 👍
The people criticizing CC have no perspective. I assume they are all millennials and Gen Z'ers. In the 1960's Canadian Club was considered a very good whiskey and was extremely popular. No businessman would be embarrassed to provide or receive CC at a party or get together.
Very interesting! Was actually quite difficult to find sources on how people regarded it in America during that period (~1960s), so it’s always great to get people in the comments who happen to know this stuff!
CC was not considered "cheap" whiskey at that time, I think. The variety of whiskey available at that time was absolutely not what it is today in North America. Canadian whiskey is a blended whiskey that includes a fair bit of rye in the mash bill and is often colloquially referred to as "rye" in Canada. CC is far better than other Canadian whiskey available at the time (like Black Velvet).
Oh that’s really interesting, thank you! As far as my research tells me it wasn’t bottom-of-the-barrel, but certainly not a top-shelf product either, and whiskey prices have massively increased since then anyway, so even if it wasn’t bottom shelf, it likely wasn’t pricey, but good to hear from someone with a bit more knowledge about these things
👏👏👏📽️👏👏👏👏📽️
old-fshioins needs the mashed fruit...then it is perfect!
This video only has 69 (nice) views???
Damn i meant to say likes, it has 1k viewe
素晴らしい動画👍
ステキです(^_^)v
とても親切ですね！ありがとうございます！
Sorry, Don, but there’s nothing classy about Canadian whiskey. Straight bourbon in mine, please. Seriously - I make my Old Fashion exactly the way you make yours (which I'm sure I learned from another TH-cam channel).