Old Fashioned Cocktail.
1 Lump Sugar.
2 Dashes Angostura Bitters.
1 Glass Rye or Canadian Club Whisky.
Crush sugar and bitters together, add lump of ice, decorate with twist of lemon peel and slice of orange using medium size glass, and stir well. This Cocktail can be made with Brandy, Gin, Rum, etc., instead of Rye Whisky.
Is there anything I haven’t said about them?
Let’s be clear, in the photo above, grasp the top rounded end.
The flat end of the muddler goes into the cocktail to crush your sugar, bitters and what have you.
Also, if you buy a varnished muddler, it’s best to sand the varnish off and soak it in mineral oil. If you don’t, flakes of varnish will eventually end up in the cocktails. Varnish is never an appropriate garnish. Now the above muddler is OK for things like Juleps and Old-Fashioned which are built in normal size glassware. For those drinks which are muddled in pint glasses, and the like, you might want to think of something with a bit more heft.
For example you might talk to Chris Gallagher and get yourself one of his extremely attractive PUG! Muddlers. The one above is made from Mexican Rosewood. Also, the slanted top end of pug muddlers makes them nearly impossible to hold the wrong way. Or drop a note to David Nepove, aka Mr. Mojito, who also sells quite an assortment of muddlers and other bar equipment.
Which version did I make this time, with all those options, “Brandy, Gin, Rum, etc.”? Well, I’m supporting the home team, of course!
1 lump Demerara Sugar
2 dashes Angostura Bitters
2 oz Anchor Genevieve Genever Style Gin
In a medium size heavy bottomed glass, with a muddler, crush sugar and bitters together with a splash of water. Add Genevieve and stir to combine. Add ice and stir well. Decorate with twist of lemon peel, a slice of orange, and serve.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.