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.
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
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.
How do you fancy your Old Fashioned?
Photos by James Ransom