Some things just go together -- and the obvious accompaniment to food is drink. Welcome to Booze52, in which we explore all manner of libations that do much more than just wash down a meal.
Today: A drink with a name that lies -- walk through our step-by-step photos to make a cocktail has never gone out of fashion.
Shop the Story
A lot of cocktails come and go. This one has hung around -- for at least 200 years. What’s with all the staying power?
That depends on who you ask. Rye or bourbon lovers stand by its side for the clear breakthrough of flavor. “It’s strong, square-jawed, with just enough civilization to keep you from hollerin' like a mountain-jack,” describes cocktail historian David Wondrich. It’s a smart drink, offering enough complexity in taste without obliterating the very spirit that makes it good in the first place. Others appreciate its simplicity; they admire its marbled color and its timelessness.
This is the cocktail holy trinity of spirit, sugar, and bitters, people. Which means that we should venerate Old Fashioneds -- and drink lots of them.
1 sugar cube 3 dashes Angostura bitters Water Ice 2 oz. rye whiskey Orange peel (for garnish)
Place sugar cube in bottom of a rocks glass. Add bitters, an orange peel, and a splash of water.
Crush sugar thoroughly with a wooden muddler or strong spoon, muddling the orange peel to extract its oils as well. Pour in the whiskey, place a few ice cubes in the glass, and then and stir until well chilled.
I spend about an equal amount of time behind the laptop and behind the stove. In between preparing and writing about food, I love to hang out with my husband, three children, big shaggy dog and two cats. History is also my thing, especially the Regency period, U.S. Westward expansion and World War II. Favorite drinks: good pinot noirs and classic martinis. Favorite book: Pride & Prejudice. Favorite obsessions: Laura Ingalls Wilder and South Dakota