Matt Brodeur from The Continental Club shares his go to Old Fashioned recipe as well as the best way to order one. Read his contribution below.
Whiskey, and spirits in general, is a complex art-form with many nuances and classifications. Do you want a bourbon whiskey? Or a rye whiskey? Or an Irish whiskey? Or a single malt Scotch whiskey? Or a blended Scotch whiskey? Or a Canadian whiskey? Or a Japanese whiskey? Or a Tennessee whiskey? And that doesn’t even cover them all.
In life, precision is everything. You wanna be sharp and quick witted. So next time you walk up to the bar, order precisely what you want. Be specific.
For instance, “I’ll have a Maker’s Mark Old Fashioned.”
Or, “I’ll have a Templeton Rye Manhattan, up with a twist.”
Or, “I’ll have a Hendrick’s martini, dirty, on the rocks, with three olives.”
You’re a man. Order like one.
BOURBON OLD FASHIONED
2.5 ounces Michter’s Small Batch Bourbon
3 dashes Angostura Bitters
One sugar cube
Orange peel zest
In a rocks glass, muddle one sugar cube with 3 generous dashes of Angostura Bitters.
Add bourbon, and add 3 or 4 cubes of ice or 1 large whiskey cube.
Stir, stir, stir until your cocktail is well-chilled.
Using a fruit peeler or knife, peel a strip of orange. With the skin of the peel facing downward, squeeze the edges of the peel together over the surface of the glass, releasing the orange oils. Rub the peel around inner and outer glass rim. Tuck the peel against the edge and enjoy.
Cherry garnish by way of Maraschino is an optional touch.
Visit Matt at The Continental in downtown LA – the entrance isn’t marked, so make sure to look twice. He’ll make it worth your while with a mean cocktail you’ll want to write home about.