A Few Random Old-Fashioneds

I find it hard to resist an old-fashioned. Here I'm talking about the simplest classic cocktail. Booze, syrup, bitters; full stop. For a "fancy" version, add a dash or two of something flavorful.

Simplicity is a virtue here. Made well, a classic bourbon- or rye-based old-fashioned is a perfect and uncluttered masterpiece. You've got a delicate sweetness, an accenting punch of spice, a rich mouthfeel, all taming the base spirit but never letting you forget it's there.

Flexibility is another core aspect of the old-fashioned. A traditional version is made with whiskey, but it doesn't have to be. Any spirit that you wouldn't mind drinking straight will do. Likewise syrup; there's no need to stick to plain old simple when you've got variously flavored varieties. And there are a million different craft bitters out there today. Grab some of each, and combine them over a large ice cube. Boom: old-fashioned.

Here are a couple good combinations I've stumbled into recently.

Japan
2 1/4 oz Nikka Taketsuru Pure Malt whiskey
1/4 oz lemon syrup
4 dashes Bitter Truth Jerry Thomas' Own Decanter bitters

Mexico
2 1/4 oz Mezcal Sacrificio Reposado
1/4 oz honey-ginger syrup
2 dashes Bitter Truth Xocolatl Mole bitters
2 dashes Regan's No. 6 Orange bitters

Mpls
2 1/4 oz Norseman Strawberry Rhubarb Gin
1/4 oz cinnamon spice syrup
2 dashes Bitter Truth Tonic bitters
2 dashes Angostura bitters

For all of the above, stir briefly and strain over a large ice cube. Don't even think about garnishing.

What? No mention of hiatus? Shhhh what hiatus, what silliness is this?

Wise Man

Hey look, another lapse! It's another season where I just haven't been mixing much original stuff - largely gin & tonics and daiquiris, for some reason. Just to keep the suspense from building too much, here's a backlog item for you.

I started screwing around with this concept a little while ago after purchasing a bottle of Bombay Sapphire East, which was an unusual purchase for me. I'm not a fan (at all) of standard Bombay Sapphire, but a bar-master friend had me try a competition drink of his once using this as the base, and I got hooked. This version adds lemongrass and black pepper to the normal Sapphire botanicals, which I think adds some depth and spice to what is otherwise a fairly bland gin. I got to thinking one morning (don't judge me) how the "eastern" concept might get along nicely with tea, so I assembled this the moment I got home from work. It's still a work in process (I don't think the balance is quite there) but let's record it anyway.

1 oz Bombay Sapphire East
1 oz cognac (any decent VS or better brandy ought to do)
1 oz Bonal (honestly, I might try straight-up sweet vermouth next time)
1 oz chilled oolong tea (can't remember exactly what kind)
1/4 oz Licor 43 (to balance the astringency of the tea)

Stir and strain into a chilled coupe glass. A lemon twist garnish is a good idea here, but don't tell anybody I said so.

The mix here was based on the Ampersand, which I think is something of an unfairly obscure lost cocktail. Again, I don't think this exact recipe quite nailed the balance, but I find the concept intriguing, and the drink's light body quite fit for summer. Some further renditions might pop up here soon.