Daily Archives: November 13, 2012

Whiskey Old-Fashioned

I should start this recipe by referring to one of the  earliest recipes, written in 1895, that specifies the following:

“Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece ice, a piece lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in glass.”

Many more recipes followed since these early days. One of the most current ones was shared with me by my close friend Jimmy together with a story.

He used to mix old-fashioned whiskeys at his father’s bar somewhere at the suburbs of New York. His recipe was much enjoyed by elder ladies who were particularly asking for Jimmy’s old fashioned whiskey. This is actually a slight   different version from what he shared with us.

Shopping List

  • 2 oz/shots rye whiskey (usually Canadian Whiskey) or Bourbon
  • juice from 1/2 orange
  • 1/2 oz/shot grenadine home made syrup 
  • 4 dashes Angostura orange bitters
  • 1/2 oz/shot maraskino syrup
  • 2 maraskino cherries
  • 1 orange peel

And now what?

In an old fashioned glass add the orange juice, the Angostura bitters and 1 maraskino cherry. Squeeze the cherry with a pestle.

Fill the glass with ice and add the whiskey and maraskino syrup (this is the liquid where the cherries are preserved in). Stir the mixture with a spoon. Leave the spoon in the glass and top up with the grenadine syrup, maraskino cherry and orange peel.






Grenadine syrup

It’s pomegranate season and the local street food markets  are filled with juicy and delicious pomegranate fruits. Apart from a healthy and flavourful fresh juice  you can also prepare some fresh grenadine syrup and spice up your cocktail bar.

Our home made grenadine syrup, no preservatives no food colouring. Only natural colours and flavours!

Shopping List

  • 2 big pomegranates (ripe, If you are able to scratch the skin using your fingernail and gentle pressure then is ripe). They should give you approximately a big cup of juice
  • 1 cup caster sugar
  • 12 dashes of Peychauds aromatic bitters or other bitters like Angostura (optional)

And now what?

The process is simple. We do not want to damage the flavours and vitamins so no boiling involved for this syrup.

First you get the juice out of the fruit. I usually use a fine sieve and a pestle to squeeze the seeds and extract the juice.

Squeeze the seeds with a pestle and extract the juices

Once you have the juice, add equal parts caster sugar. This is a recipe for a 1-to-1 simple syrup. I estimate that 2 ripe fruits will give you a big cup of juice thus you should add equal quantity of caster sugar. You can always adjust this based on your taste and the use of the syrup. At the end add the bitters and shake well until sugar is dissolved in the liquid.

Enjoy your syrup with cocktails and sweets.

You can refrigerate the syrup for up to a month.