quote:

Originally posted by Pale Horse:

Yeah I did feel a little bad mixing it. But I work hard for my money and if I am going to drink something I am going to enjoy it.

Your money and your bourbon, so definitely drink it how you like it . It just kills me that I live in the home of bourbon and can't get some of the better bottles. If and when I can get something good like Blanton's or Weller 12, I want to taste it not the mix ins. Once you get the other things in there, I couldn't tell an old fashioned made with Blanton's from one made with Kentucky Tavern.

So after a few weeks and trying some different mixes as well as talking to a few bartenders I figured out two that I like very well. One uses Woodford Reserve and the other uses Bulleit Rye. Two very different tastes but both amazing.

1/2 ounce simple syrup
1/2 ounce water
3-4 dashes Angostura bitters
1 Luxardo cherry muddled in the mix above
2 cubes of ice
3 ounces of either the Bulleit Rye or the Woodford.

The only Rye I have is the Bulleit so it’s the only one I’ve tried. I’ve never been a huge fan of Rye before but it goes really well in the Old Fashioned so I might have to try more now.

Thanks for all the recipes and recommendations. Especially on the cherry. It’s amaxing how much of a difference that makes.

Ive been told i have a recipe that isnt matched by any restaurant in town. Its just the 1900s version.

Cut a large piece of orange rine and rim the glass
Toss rine in glass
Add
1 sugar cube add a small bit of water to melt it.(alcohol) does not dissolve sugar.
1 dash (3 pumps) of orange bittera
.66 dash (2 pumps) of aromatic bitters (fee brothers on both)
Add ice
Add 2oz of rye, i prefer baby saz but itll work fine with most bourbons.

I never understood the club soda or muddled fruit version. OFs are very rye or bourbon forward drinks. If you want to cover it up just drink it with RC Cola

quote:

Originally posted by Pale Horse:
I love bourbon and usually drink it neat or on the rocks but on a recent trip my boss got me hooked on the Old Fashioned. I’ve been making them at home and stuck to a family classic recipient. My favorite so far is two sugar cubes, five drops of bitters one tablespoon of water, muddled then with three ounces of Blantons over two ice cubes. Finally I add two cherries. Not so much for flavor but because I love eating them after they’ve sat in the bourbon. I’ve tried several other bourbons and also Crown Royal but so far I’m liking the Blantons most, followed by Knob Creek. I’ve got several more bourbons on my bar to try.

Anyone have any favorite recipes they like other than the classic? I’ve seen several variations online and just wonders what you all have tried.

I enjoy it practically the same exact way as you, except I do add an orange twist.

Usually Buffalo Trace or Woodfords goes in it.

Old Fashioneds are "my drink." It's typically what I order at the bar.

quote:

Originally posted by tk13:
Your money and your bourbon, so definitely drink it how you like it . It just kills me that I live in the home of bourbon and can't get some of the better bottles. If and when I can get something good like Blanton's or Weller 12, I want to taste it not the mix ins. Once you get the other things in there, I couldn't tell an old fashioned made with Blanton's from one made with Kentucky Tavern.

I concur. I would never use a $50 bourbon in a mixed drink nor would I use a $30 bottle. The palate just can’t tell.

quote:

Originally posted by PD:

quote:

Originally posted by tk13:
Your money and your bourbon, so definitely drink it how you like it . It just kills me that I live in the home of bourbon and can't get some of the better bottles. If and when I can get something good like Blanton's or Weller 12, I want to taste it not the mix ins. Once you get the other things in there, I couldn't tell an old fashioned made with Blanton's from one made with Kentucky Tavern.

I concur. I would never use a $50 bourbon in a mixed drink nor would I use a $30 bottle. The palate just can’t tell.

I have what I would call a pretty terrible palate but I can definitely tell a difference in the whiskey used in mixed drinks, especially the OF.

My go to, sitting on the back deck after a long day watching the kids play drink is bourbon and Diet Pepsi. I use Evan Williams because it’s around 20 bucks for 1.75l but on occasion I’ve been out and substituted Jack and even between those two there is a huge taste difference.

In the OF using different bourbons is extremely noticeable. Saying there is no difference at all is like saying once you add cheese to a burger the quality of the meat doesn’t matter.

quote:

Originally posted by Pale Horse:

quote:

Originally posted by PD:

quote:

Originally posted by tk13:
Your money and your bourbon, so definitely drink it how you like it . It just kills me that I live in the home of bourbon and can't get some of the better bottles. If and when I can get something good like Blanton's or Weller 12, I want to taste it not the mix ins. Once you get the other things in there, I couldn't tell an old fashioned made with Blanton's from one made with Kentucky Tavern.

I concur. I would never use a $50 bourbon in a mixed drink nor would I use a $30 bottle. The palate just can’t tell.

I have what I would call a pretty terrible palate but I can definitely tell a difference in the whiskey used in mixed drinks, especially the OF.

My go to, sitting on the back deck after a long day watching the kids play drink is bourbon and Diet Pepsi. I use Evan Williams because it’s around 20 bucks for 1.75l but on occasion I’ve been out and substituted Jack and even between those two there is a huge taste difference.

In the OF using different bourbons is extremely noticeable. Saying there is no difference at all is like saying once you add cheese to a burger the quality of the meat doesn’t matter.

Still seems like a waste of good liquor

quote:

Originally posted by PD:

Still seems like a waste of good liquor

I get it. It is a lot of money to put into a mixed drink but to each his own right? As I said before I am not a rich man but I can afford to splurge on occasion and the once or twice a week I am going to drink an OF I don't want it made with rot gut.

Actually am not really a fan of either Woodford or Bulleit Rye neat anyway so it isn't wasting anything for me to mix them. I normally wouldn't buy them at all. My sippin' whiskey is usually Knob Creek neat or Buffalo Trace on the rocks. I have some Widow Jane, Bib and Tucker and Blantons, all of which I like neat, for when I am feeling fancy.

So based on the conversation above I went and made one with Evan Williams.

you want to talk about a waste? I'm pissed that I wasted a Luxardo Cherry on this bullshit. I love me some Evan Williams when mixed with diet soda but in an Old Fashioned it is, predictably, garbage.

If you can't tell the difference between an old fashioned made with a top shelf liquor like Blantons and a bottom shelf like Evan or Kentucky Tavern then you either need to see a new doctor or a new bartender. I'd start with the latter

I will echo sigoperator and recommend the Weller, Old Overholt (chronologically the grand-daddy of rye although the brand has been bandied about and at one time was owned by Morganthau-who gave it a medicinal exemption during Prohibition... hmmm), Sazerac Rye, and Col EH Taylor BiB Small Batch. Oh, and have a go at Rittenhouse Rye BiB too.

There are three basic rules of booze for an old fashioned.
A) you need to be able to taste the booze. This can be accomplished by either using a spicy bourbon, such as a high rye, or you need to use a 45% abv bourbon.
B) balance - an old fashioned should neither be sweet, nor overwhelming, nor bitter. If you don't like a sip of the bourbon before you put it in, it will taste no better once it is in.
C) character - the smell and after taste of a good bourbon will follow it into a drink, and should round it out.

Some Bourbons I really like for an old fashioned:
For balance, no spice :
Barton 1792 (formerly know as Ridgemont of Ridgewood Reserve). 46.85% abv. Aged for 8 years, about $33/ bottle. Corn/ rye and barley mash bill.

For spice:
Sazarac Rye. 45% abv, 61% rye, 29% corn, 10% barley mash bill. Aged 6 years and goes for $34.95 here. I found it at two separate places in the past 10 days.

Bulleit rye. 45% abv, 95% rye, 5% barley. 1/5th costs about $27.99, aged 6 years. Made at MGP in Lawrenceburg, IN for Bulleit. Easy to find.

Last, but not least are my two favorites for an old fashioned:
Weller 107 (screw top). Corn/wheat/barley mash bill. 53.5% abv, aged 7 years (no longer on the table). A fifth costs 23.99. add a dash of water to reduce the abv for balance.

If you want to go top shelf, you will not be sorry for trying Makers Mark 46. 46.5% abv, no age statement (but no bourbon is pulled before 5-6 years). A fifth is about $40-45.

Stay away from anything below 43% abv.

If you get up this way, I'd gladly make you one of each.