Here is my twist on a drink from the 1800’s. My thanks to Spicebox and Worldsbars.com for the samples used in this video.
The Spicebox Crusta
- 1 1/2 ounces Spicebox Whisky
- 1/4 ounce triple sec
- 1/4 ounce fresh lemon juice
- 1 to 2 dashes bitters
- Bar Sugar
- Orange peel garnish
Rim your glass with bar sugar. Prepare the orange peel garnish and arrange in the glass.
Add the whisky, triple sec, lemon juice and bitters into a mixing tin.
Add ice and shake.
Strain into your prepared cocktail glass.
For this post I actually tried two Old Fashioned recipes. One using a modern recipe and one using a recipe from the 1800’s. The modern cocktail calls for 1/2 of an orange slice to be muddled with a lump of sugar and Angostura Bitters. It also calls for an additional 1/2 orange slice and a maraschino cherry as a garnish. The older recipe omits the orange and cherry and in its place uses a lemon peel as a garnish. Continue reading
The Diabolo Cocktail
- 2 oz. rum
- 1/2 ounces Cointreau
- 1/2 ounces dry vermouth
- 2 dashes Angostura bitters
Stir with ice. Strain into a cocktail glass.
Garnish with a twist of orange peel.
I was in the mood for rum last night. I had run out of light rum and while taking inventory of the bar shelf in my pantry, I found a bottle of Bacardi 151 way in the back corner. Continue reading
The Sweet Martini
- 1 1/2 oz. Gin
- 1/2 oz. Sweet Vermouth
- 1 dash bitters
This week, I mixed a sweet martini to balance the dry martini from my earlier post. The dry martini was a double, I kept this to the ratios dictated by the recipe.
I think the use of bitters really made both the Dry Martini and the Sweet Martini. I feel these were truly balanced cocktails, not one ingredient over-powered the other.
The Highland Cocktail
- 1 1/2 oz Scotch
- 1 1/2 oz Sweet Vermouth
- 1 dash of Orange Bitters
Stir in an ice filled cocktail shaker and pour into a chilled cocktail glass.
The Highland Cocktail gives you a hint of sweetness up front from the Sweet Vermouth and then the combination of the Orange Bitters and Scotch follows through with a savory finish. This is a well balanced and very enjoyable cocktail.
- 2 oz Bulleit bourbon
- 1 tsp rich simple syrup
- 3 dashes Angostura bitters
stir with ice, strain into cocktail glass
twist swatch of thin-cut lemon peel
I first saw this recipe in the book Imbibe! by David Wondrich. The book is a great tale of the Early American Cocktail scene and its greatest proponent, Professor Jerry Thomas.
This is basically an Old Fashioned without the fruit. It makes good use of the Bulleit Bourbon as Bulleit is not something I would consider sipping straight up or on the rocks.
The Dry Martini
I doubled up on this recipe .
- 3 oz Gin
- 1 oz Dry Vermouth
- dash of bitters
As you can see, the above recipe uses a 3:1 ratio of gin to bitters. This was the original ratio I used when I started mixing this classic cocktail.
I have since modified the ratio to 5:1 and I try to use orange bitters when possible. Regan’s Orange Bitters No.6 or Angostura Orange bitters are my preference.