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mr randal View Drop Down
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MDLD

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Post Options Post Options   Thanks (0) Thanks(0)   Quote mr randal Quote  Post ReplyReply Direct Link To This Post Posted: 10 Nov 2019 at 2:36am
Originally posted by Mainwaring Mainwaring wrote:

80 proof produces a good ring. What whiskey for your preferred old fashioned? Or do you use whisky?


Main, it depends on the bitters and how fancy you’re feeling.

For a workaday old fashioned with a balanced bitters, Bulleit or Rittenhouse rye are solid.

For bitters that have a subtle flavor and also ones that have a very spicy note, a nice soft bourbon can be great- Four Roses single barrel with mole bitters, for instance, which are both subtle (around the herbal, oregano notes) and spicy at once.

Citrus bitters are interesting with scotch- try orange bitters and Ardbeg 10.

Mid range is the way to go I think- really old whiskey’s complexity is usually lost in a mixed drink, no need to spend too much there.

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Post Options Post Options   Thanks (1) Thanks(1)   Quote likeacannon Quote  Post ReplyReply Direct Link To This Post Posted: 09 Nov 2019 at 5:24pm
Originally posted by Foxy Foxy wrote:

Anybody actually tried any of the receipts?

Jim Meehan is a fellow Portlander and a bud, and I've made quite a few of the recipes in his green book. I was just playing with the Tom&Jerry recipe he has in there and it was delicious, especially this time of year.
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Post Options Post Options   Thanks (2) Thanks(2)   Quote Foxy Quote  Post ReplyReply Direct Link To This Post Posted: 09 Nov 2019 at 12:21pm
Right, 2-3 years back a couple of books showed up - I grabbed some as it seemed interesting to Perdue at one point in the future...







Anybody actually tried any of the receipts?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote CSL Quote  Post ReplyReply Direct Link To This Post Posted: 09 Nov 2019 at 10:33am
Originally posted by Mainwaring Mainwaring wrote:

80 proof produces a good ring. What whiskey for your preferred old fashioned? Or do you use whisky?

Traditionally Rye would be used for any old time US cocktail.

I like Michters but there are many good ones.
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Post Options Post Options   Thanks (1) Thanks(1)   Quote bartlebyyphonics Quote  Post ReplyReply Direct Link To This Post Posted: 09 Nov 2019 at 7:51am
made one once when into vodka martinis...
mostly extraction of desiccated orange peel then left to rest with cardamon and other spices / cumin seeds... simple but effective.
[mostly prefer neat whiskey alongside decent ale these days...]
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Foxy Quote  Post ReplyReply Direct Link To This Post Posted: 09 Nov 2019 at 5:46am
Also on my list of possible future projects/hobbies to dive into once I’ve sorted my liquor cabinet: vermouths, gins, (gin based) cocktail mixing and making bitters to go with it.
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Mainwaring Quote  Post ReplyReply Direct Link To This Post Posted: 09 Nov 2019 at 5:33am
80 proof produces a good ring. What whiskey for your preferred old fashioned? Or do you use whisky?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote shredwin_206 Quote  Post ReplyReply Direct Link To This Post Posted: 08 Nov 2019 at 7:50pm
Originally posted by mr randal mr randal wrote:

mainwaring- I usually use everclear 120 (the highest proof available in California) for the first menstruum, and roughly one half that amount of the infused water, so what’s that, 80 proof?

As both you and CSL eluded to, there is something especially evocative about the old fashioned. Its status as the first modern mixed drink I suppose, its rich early history in the American east coast down to New Orleans involving tropical spices and snake oil, the exotic, complex nature of the bitters rubs up nicely against the simplicity of the drink (bitters, sugar, whiskey, ice cube, stir) especially when compared to many new school cocktails...


I’m an old fashioned fanatic. Would like to see your recipe!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote CSL Quote  Post ReplyReply Direct Link To This Post Posted: 08 Nov 2019 at 6:47pm
I go occasionally to a place in St. Louis where the bartended sometimes makes his own tonic water. It makes for a very interesting G&T.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote likeacannon Quote  Post ReplyReply Direct Link To This Post Posted: 08 Nov 2019 at 3:59pm
Boy I love me some Jerry Thomas, almost as much as Boker's and Angostura. I have yet to try my own bitters, but I've made a few different liqueurs (most recently rhubarb) and they've always turned out well. Now you've peeked my curiosity mr randal! I'll report back in 1-6 weeks.
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