The Old Fashioned
From Crosby Gaige’s Cocktail Guide and Ladies’ Companion,
“It is only fitting that the subject of cocktails should be approached with levity slightly tinctured with contempt because, for every good compound, arrangement, or synthesis of liquors, wines, and their adjacent or opposite fruits and flavors chilled and served in a variety of glasses, there are approximately a million foul, terrifying, and horrendous similar excitements to stupefaction, cuspidor-hurling, and nausea…Folks who would disparage the Old Fashioned as a fruit-cup floating in a bath of warm whiskey should have the gag cocktails build by Ray Ahearn at Bleeck’s Artists and Writers in Fortieth Street, Manhattan, with four ounces of Bellows best and no fruit but a twist of lemon peel, and really cold.”
The Old Fashioned
- Photograph: Jeff Gurwin
1 lump sugar
3 dashes Angostura Bitters
2 ice cubes
1 jigger Rye or Bourbon
Splash of Seltzer or 1 tbsp. water
Place the lump of sugar in an “Old Fashioned” glass and saturate it with Angostura Bitters. Add the seltzer or water and muddle. Add the ice, a maraschino cherry, and a twist of lemon peel. Then pour in the liquor, stir, and serve. Serious minded-persons omit fruit salad from “Old Fashioneds,” while the frivolous window-dress the brew with slices of orange, sticks of pineapple, and a couple of turnips. In the same manner is made the Scotch or the Rum or the Irish Whiskey “Old Fashioned.” Even Gin or Brandy (in Wisconsin, particularly) is occasionally used.
Wherever you are tomorrow night, whether you’re with the person you want to be with or not–whether you’re going out on the town or to a house party or staying in alone–please, please don’t drink bad cocktails. Or drink and drive. Happy New Year!
