There’s lots of rum, of course (these places are practically temples to rum), and ample tequila, gin and vodka, but whiskey? The resonant woody punch of a good bourbon or rye, the very thing fans of the spirit most enjoy, is much more at home sipped slowly by a fire than it is taken through a straw at the beach. Picture yourself at the pool bar of a resort, looking at the cocktail menu. Of whiskey’s many natural gifts-and we could go on and on-being a refreshing summer drink isn’t necessarily among them. There was even an "ambiguous newspaper squib" that mentioned old-fashioned drinks as early as 1869.If you purchase an independently reviewed product or service through a link on our website, Robb Report may receive an affiliate commission. David Wondrich points out in his book "Imbibe!" that this is false: The club opened in 1881, but a year before that, "old-fashioned cocktails" were mentioned in the Chicago Tribune. The Pendennis Club Mythįor decades, the creation of the old-fashioned was attributed to the Pendennis Club in Louisville, Kentucky. Read more about how to batch cocktails here. To serve, measure out 2 1/2 to 3 ounces of the mixed cocktail and pour it over a large ice cube in a glass.Give the drink a stir or shake every so often to hasten this process. The sugar may not dissolve right away, but it will dissolve over time. Mix the ingredients together, place in a serving vessel, and chill well.Once you have your ingredients, measure them out according to the math you did in Steps 1 and 2.Remember that alcohol is usually sold in 750mL bottles. Use the resulting numbers to help you figure out how many bottles of whiskey you'll need to buy.Bitters tend to become more pronounced over time in batched cocktails so you don't need to use as much. ![]()
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