How to make the perfect Old Fashioned
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- Опубліковано 8 вер 2024
- Not many people had heard of an 'Old Fashioned' before Mad Men's Don Draper came into our lives. Greg Miller, Manager of Boutique cocktail bar, The Hide shows you how to make the perfect Whisky based drink.
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Blimmy, everyone knows better! This is a pretty cool way to make an Old Fashioned. Well done barman.
I thought the ice adding would never end.
+yunfella11 lol i know!
Lol
Same thought! Way to much ice and watered down.
Lol same thing here i was like yo wtf you doin
Don’t need all that ice. Lol
Oh, my god... can't we all just agree that both a sugar cube and simple syrup have their pros and cons, instead of arguing like little boys. Simple syrup makes for an easier and quicker drink. A sugar cube takes more time, but can be more consistent (since it's not hard to overpour a bar spoon of liquid) and has a certain charm to it. If you are at a busy bar, syrup is probably the way to go, if you are looking for a way to relax at home, I like the charming, almost ritualistic approach of slowly making sure the sugar gets dissolved, it makes the drink all the better for the effort. Similar to when I prepare Absinthe: I put a sugar cube on the spoon and then add the water drop by drop until everything gets incorporated.
amen to that - I like the experience of making it so much. Best way to start the weekend
I've really gotten better at making them...only problem is i can NEVER have only 2, and by the time it comes to the 5th or 6th at home....i'm poring in an illegal amount of Bourbon....so its like drinking a straight Bourbon! :(
it is amazing to me how many ppl make old fashioneds in any other way besides the "old fashioned" way... spirit, water, sugar and bitters. You must first dissolve the sugar before adding ice...
Loverly looking drink . would love to be there to drink it..Top barman.!
Gorgeous Old Fashioned! So well made!
this is a real old fashioned. there is a difference between taking care preparing an exceptional drink and just making some sweet fruity cocktail-and mr miller clearly knows that difference. well done, sir.
Excellent job
The Old Fashioned is a great drink that needs a new name. The best I ever had was at Lillie's on 49th street NYC.
Every comment on every cocktail drink “you’re doing it wrong!” Everyone is an expert, apparently.
After the third one, you don't care how it's mixed. Boy have I got a buzz on!
Where can I find more drinks videos like this of Greg? can somebody help me? I liked his style a lot :)
might be the best old fashioned recipe video i've seen
Best video of an old fashioned I've seen yet. Well done.
Home made 2 to 1 syrup, orange bitters, squeeze orange juice into the glass, add ball of ice and add booze of choice, stir. Yummy
3 whiskey layers "Ain't nobody got time for that"
This might be the traditional way to make it but I don't really get the napkin part. I also tend to use simple syrup as I like the sugar to be dissolved in the drink.
It's to absorb excess amount of bitters.
Orange bitters aren't traditional, so it's not the traditional way to make it.
T. Rader preach
Well done Greg Miller!!!
Very good 👍🏻
is he taking hte ice out? i swear there was no more room left for ice after the second time he put some in but then he somehow added more, is he melting the ice in htere? im confused
stir it without ice first. warmer liquid will dissolve the sugar more quickly and you don't have to dilute the cocktail as much
Leonar12345 Sugar doesn't really dissolve well in alcohol. The dilution will help to get it to dessolve and is part of the old fasioned. (In my opinion)
Too much ice! You just cut it WAY too much!
lol i watch in disbelief and he keeps adding more and more ice and stirring it down lmfao
the napkin over the glass is completely unnecessary
it keeps from using excess bitters. The drink usually only needs enough to saturate the sugar.
+SGaffin Yeah the napkin is for beginners who often add too much bitters. It's a managerial stop gap for people who don't know how to make a properly balanced cocktail.
kingrichad so essentially, for someone like me. haha.
Completely
The napkin seems to be a British thing I wish they would explain the purpose.
what a pro
nicely done.
I thought id die of thirst before he got finished with the ice.
Mad Men brought next here..
no cherries no party
i like the color of the cherries in the glass. thats all. oh and i like to eat them at the end :-)
why did he sounds like Rafe Adler from Uncharted 4
damn 😂😂
actually this is pretty cool way of making it except id prefer mine with with less ice. i prefer maple syrup with bourbon and simple syrup with rye whisky. also atleast two kinds of bitters aromatic and orange. better the whisky then less of the other ingredients. big rock block of ice in the end key ingredient.
i like to add some orange bitters.
Good cover on the oldest of the Old Fashioned.
The orange helps, but I find it's not particularly needed. Sugar, bitters, and good Rye is often enough.
Thats just ice, I can taste the watered down mess from here
You loos time making this cocktail
Barman is ace
I find using 1/2oz of 2-1 simple syrup a much better sweetener than 1 sugar cube. 1 Cube just does not sweeten the drink enough for me.
This was heavily edited, he tops it off with ice every time.
I'm Dwayne, why do you have to put ice 3 times all these above?
And sometime for more ice hahahahaha
The napkin takes away the overpour of the bitters....
A vegetable peeler works alot better than all that fussy peel filleting.....and the three parts of sequential whiskey.....not so sure that does anything more than take up time.
probably true but, to be fair we are talking about making coctails. I'm not sure the time wasted matters.
This is the second Bar Tender in the UK that just takes forever building the drink. I like his recipe but I'd die of thrist before I would get my drink and his bar would go broke.
Boo hoo, you have to wait 4 minutes for your cocktail, however will you overcome such great challenges in this world?
The brave men who fought in the great wars wouldn’t even want to deal with that nightmare.
@@LGRW313 really your trolling comments made over a year ago during the hight of a pandemic. You truly have no life.
@@robertsullivan4773 oh my god, someone call an ambulance!! This guy can’t even wait 4 minutes for a drink and he just typed a response! He must be in so much pain!
@@LGRW313 Hey dopey you do realize the minute after you respond to a comment it shows up on that person's feed. So if that person is up and feels like it he can respond in a timely manner unlike you who is as I said is trolling year old articles, Now go to bed or work or whatever you do.
@@robertsullivan4773 oh my god he has now had to put in the effort and work to type two whole responses!!! For a guy who can’t wait 4 minutes for a drink this is a huge sacrifice!!! Wow you’re facing such adversity!
Is this video unlisted for a reason??
One 2.5 inch ice cube is all you need
BEYOND!
did not really get to see what you made of that orange peel?
no body knows how to make an old fashioned
Check the Bonnenvile cocktail collection channel this guy is fo real
Dimitar Dimitrov yeah he's pretty darn good.
every comment section on every version of the drink. YOUR DOOOING IT WRONG!
DjDocHolland everyone thinks their an expert lol.
The way we make them in Wisonsin,
You start with the sugar cube 3 dashes of bitters, a cherry and an orange slice muddle, add 1 1/2 oz of bourbon or brandy, top with ice and fill with
Sweet= 7up
Sour=Squirt
Soda= Soda
Or a
Press= Soda & 7up
Rye.
You're wasting the bitters by soaking the sugar cube over a napkin and just throwing away the excess bitters that get soaked into the napkin. Just do this procedure inside the glass and accept the inherent variation on the amount of bitters that will occur from drink to drink. Jeesh!
If I had to wait this long to get a drink, I'd order a beer.
Cocktails take time you fucking dunce
Not here in Wisconsin. If you make a old fashioned here without a sugar cube, orange slice, California cherry 7up or club soda and most importantly korbel brandy a fist fight might break out and the customer will get behind the bar and make it him/her self. And at that point the drink WILL be free
Wait- you say there is soda added in those parts?? No thanks stick to cheese
If I had to wait that long for a drink in a bar I'd be out the door half way thru that mess.
Proper
That is a fine looking old fashioned. Makes me thirsty.
Napkin is for Bartenders who aren't able to aim... Correct recepie though
Customer review: Less ice and more whiskey. I don't want a sweet fruit cocktail.
No need for ice I just keep my bourbon in the freezer
why do you use this napkin trick?
Never understood why use a sugar cube when you can use sugar granules... It's all ready crushed ?????... Lol
...if the blind man Daredevil was a bartender.....
Why use sugar? Just use simple syrup.
+Steven Davis Syrup is not the same as pure cane sugar.
syrup is just sugar + water. seems the same.
Steven Davis The majority of syrup is not sugar.
it's half water, half sugar.
the syrup i use and make is just sugar + water. obviously not ALL syrup is. simple syrup is though. thats why its called simple syrup. u dont need to resort to insults over such a silly thing. chill out. for your information i have a higher IQ than 95% of people, scored higher on tests in school, and now have a job making 6 figures, so stop being an internet bully. jeez.
Too much ice, dissolve all sugar first and dump the napkin, great bourbon
no soda water? the recipe I have says to use it
+Stay Cool Bret, Bret Stay Cool ohnoo please thats heresy haha
Throw that recipe out and run the author out on a rail
not a fan of my barman touching my ice with his hands
mac miller
This is more like an "Iced Fashion"..
To much ice, very bad
You lost me at the excessive stirring
Not bad but way too much ice
oh good grief. who has time for all that mess when you have a bar full of customers waiting on drinks?
+Doub leup. i work in a real bar that makes real drinks. but when you have customers waiting for drinks sometimes you dont have time to do all the fancy stuff
Exactly. This is a drink for a real bar.
everytime they put the napkin over the top of the glass, they always do the same stupidly bad recipe...
Wrong! You don't put 10 cubes of ice in an Old Fashioned. What you prepared was a glass of ice water. Lose the napkin. Finish with an actual maraschino cherry. I hope that's not how you really make that cocktail.
check mine out!
Seems very diluted
Not practical for a very busy bar.
Watery mess.
Less than a minute in, and already wrong. You guys really need to do some basic research..... NO ORANGE BITTERS, AT ALL!
No disrespect, but I'm glad he isn't working the service bar, customers will be waiting forever. Lot of unnecessary steps.
No good
Wrong and wrong.
You lost me at the excessive stirring