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Originally Posted by Pete  Sorry, I missed it in your recipe, but reading it again I see it. In general though, my point still stands. I can't recall how many conversations I have listened to between a couple of self proclaimed cocktail snobs (I am not refering to this conversation) where the 2 will argue endlessly regarding what makes the "perfect," "classic" Martini and I would say that only 1 in 15 or 20 of those conversations includes any mention of bitters. I fully agree that one should drink what one likes whether it is made in the "classic" style or some modern abomination, as you so eloquently put it RPM, but I do think that people are missing out when they don't take the time to try a cocktail made as it should be, by a bartender that knows what they are doing. A great example of that is the Old Fashioned drank here in Wisconsin. First off it is made with Brandy instead of whiskey, then, here in Wisconsin, most bartenders can't be bothered with separately adding bitters and the sugar either in granulated form or as simple syrup, so they often make a really poor premix of bitters and simple syrup that tastes horrible. Next you have the choice of it being sweet (sprite or sierra mist or something like that), sour (sour mix) or seltzer or pres (short for presbytrian-1/2 selter 1/2 sweet). The large tumbler that it is made in is then filled with this mixer. The final desecration is the garnish which can range from the standard orange and cherry to olives, pickled onions, mushrooms, etc. It's no wonder I rarely drink these anymore. I can't find a bartender that makes a good one here in Wisconsin. |
an old fashioned is another age-old debate.
first its muddled fruit or not.....or muddled fruit and removed, or fruit garnish....
then its what spirit....you can old fashioned any spirit really. but brandy and rye or bourbon are most common.
then there is the addition of sweetness, depending on sugars, and water or seltzer or club or what have you.
for me....and for what I consider most traditional, is 1 cube of sugar, muddled with enough water to disolve it, then brandy or rye, and bitters. (angostura) I particularly like fruit (half an orange slice and a cherry) muddled with the sugar and water than removed...before adding the spirit, then garnishing with the other half of the orange and another cherry, but i can do fruitless too...what I dont care for is it being topped with anything else to water it down. for me, thats the ices job. granted topping with club is listed as "optional" in some classic recipes.
Im a big ran of rye, but lately....i admit ive made them with Four Roses bourbon and enjoyed.
next. lets argue the sazerac!!! haha. for me, dale degroffs formula mixing 50/50 rye and cognac does it for me (ive had it made by him and its amazing and its how i usually drink it, NRatched too its her favourite drink!) Lucid absinthe rinse, no ice for me. Peychaudes and 1 sugar cube (demerara or however you spell it, right now, I'm a little tipsy, its my birfday and Nratched cooked a **** GOOD dinner)
when we advance a little more I'll tell you about the kickass peruvian bitters I obtained for my Pisco sours.
