As a long time scotch drinker I really am enjoying the different "effect" I'm getting from Bourbon thank's to traditional cocktails like the Old Fashioned
An old school cocktail, by definition, was sugar, bitters, water, and a spirit. In the 18th-19th century US, that spirit was typically rye whiskey. While the drink that was first called the "old fashioned" allegedly contained bourbon whiskey (likely due to this drink being birthed in Kentucky), rye whiskey is actually the more historically common ingredient in a drink like this one. And with good reason, as a rye or a high-rye recipe bourbon has a spicier and more complex flavor that plays very well with a drink containing aromatic bitters. The choice of Maker's Mark here is not a great one since that recipe is full of wheat and therefore devoid of a lot of the character that makes this cocktail delicious. Branch out a little and try rye next time... your discerning customers will thank you.
Ben Pryor wholeheartedly agree. I have nothing against drinking Makers, but it's not the best whiskey of choice for this cocktail. Rye whiskey is the way to go in my opinion.
Easy on the dashes buddy
As a long time scotch drinker I really am enjoying the different "effect" I'm getting from Bourbon thank's to traditional cocktails like the Old Fashioned
Anyone ever use tonic water?
Awesome video, I'd like to get the name of the song at the end?
"couple dashes of Angostura bitters..." *5 dashes, looks at glass, adds 3 more*
there's no such thing as adding too much angostura bitters
I usually use simple syrup instead of sugar cubes. I know it is lazy but I find nothing negative with it.
Just like comparing a mojito with simple syrup vs sugar. Its a slight sweetness difference
Manne Segerlund I agree with you. It also mixes better with simple syrup.
It's not lazy, it's smart. All you're doing when you use a cube is making simple syrup in the glass anyway.
Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
Uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuum
Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
Sugar ahhhhhhhhhhhhhhh cube uuuuuuuuuuum
Big Jonny I was thinking the same thing when I was watching.
An old school cocktail, by definition, was sugar, bitters, water, and a spirit. In the 18th-19th century US, that spirit was typically rye whiskey. While the drink that was first called the "old fashioned" allegedly contained bourbon whiskey (likely due to this drink being birthed in Kentucky), rye whiskey is actually the more historically common ingredient in a drink like this one. And with good reason, as a rye or a high-rye recipe bourbon has a spicier and more complex flavor that plays very well with a drink containing aromatic bitters. The choice of Maker's Mark here is not a great one since that recipe is full of wheat and therefore devoid of a lot of the character that makes this cocktail delicious. Branch out a little and try rye next time... your discerning customers will thank you.
Agreed !!
Ben Pryor wholeheartedly agree. I have nothing against drinking Makers, but it's not the best whiskey of choice for this cocktail. Rye whiskey is the way to go in my opinion.
Should have used a good high Rye Whiskey instead of makers mark.Old fashion's should be a Rye period point blank
Uuuuuuuuuuuuuuuuuuuuuuuummmmmmmmm
I dont want to see the general manager make it. I want a bartender to make it.
But this guy has plenty of experience, you can tell
He obviously was a bartender who moved up, so he’ll know what he’s doing.