The Classic vs. The Modern Old Fashioned | Drinks Made Easy
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- Опубліковано 22 сер 2018
- The Classic vs. The Modern Old Fashioned by Drinks Made Easy. We're back with another video on how to make cocktails at home. Today we bring you the comparison of the classic and modern old fashioned, the history behind them, and more importantly how to make them.
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I love it man. “If you’re going to use a really nice whiskey in something that has muddled cherry and orange...maybe don’t. “
Honestly if you have really nice whiskey you shouldn’t put sugar water or sugar cubes in it either
I can't stand the modern one and I actually thought some bartenders just didn't know how to make an old fashioned. Now I understand why I've been served like this in some places, thanks for the video!!!
Yeah, us neither. The modern version sweetens it up a lot because a lot of people’s palettes aren’t ready for a more alcohol forward cocktail. Thanks for your comment and watching! We really appreciated!
I get served the modern more often than the classic and it is really disappointing
The “modern version” is what happens when someone has to cater to a bigger audience they don’t necessarily need. The classic is proper and doesn’t taste like a fruit salad in a glass 🤮
The modern old fashioned is bs
I do a combination of both.
Sugar cube, 2 dashes angostura bitters, 2 dashes angostura orange bitters, muddle sugar and bitters, add Large whiskey ice cube, a heavy pour of high proof bourbon (so it stands up to the Ice), garnish with a little piece of clementine (or orange) and a Luxardo cherry. I don't muddle the cherry and clementine, just pierce them with a tooth pick so a small amount of juice comes out.
Love the Luxardo
👍
Nice. I might have to try this out.
I'm normally a pretty good, "low-maintenance" customer when I go out to eat/drink (probably because I worked in the service industry for years), but I actually sent an Old Fashioned back the other night because the bartender had muddled fruit into it, and I could tell that they topped it off with soda water to fill the glass to the top. I'll be damned if I'm gonna shell out 11 bucks for that. The thing is, I had gotten an Old Fashioned at this same place before, and it was made the classic way, which I think is perfect.
We've had similar experiences with the old fashioned in bars and restaurants. It can be a minefield with the classic vs. modern, vs. deconstructed new iteration, barrel aged, on and on. If you're paying, you should get what you like, fortunately most places tend to be pretty on board with that.
It's a sin to top off an Old Fashioned with club soda.
Colin A You're paying $11 for a cocktail? I make them at home, the proper way, for a whole lot less. Going out, have a few good beers. They can be awfully satisfying.
One of many reasons I drink & make drinks at home.
Then maybe specify next time
I love the way you explained everything. Super simple and easy to follow and understand!
Thank you!
I've had discussion with my fell part time bartenders and this is the best explanation of the old fashioned (and modern) I've heard. Especially the comments regarding good/bad whiskey
Thank you for the compliment! And thanks for watching! 🙏
I cringe at the Modern Old Fashioned. I usually order with Rye and "Nomuddled fruit". Warms my heart when a bartender knows how to make a legit Old Fashioned.
Yeah, the modern one is not a fav.
@@DrinksMadeEasy It should be discontinued immediately. The modern one is made for the soft people that can't appreciate whiskey or bourbon for what it is. This generation is full of cupcakes, it's sad.
Rye is the way to go! Went out and people at the next table didn’t even know you could have an Old Fashioned with Rye.
Modern Old Fashion is a fruity cocktail and should be called a different name!
This comment is the reason why my eye is lazy.
I make the "old" old fashioned, but without the sugar cube, I use simple syrup because I have a cup premade in the fridge for tea and whatever. I don't think I'd like the modern one, there's too much to it that distracts from whiskey. Great video!
the sugar is part of the drink, it adds to the mouth feel..you do not dissolve it all the way you want it grainy
@@dfbess I've never heard of anyone who still wants the sugar grains.
@@falconbox I do. The sugar grain is part of the feel of the drink. I've had it with simple syrup and I don't care for it.
@@pa1adin111 I definitely want the sugar grain in mine.
@@falconbox I do it adds layers to the drink and gives it textures, def way better than syrup
My go to drink! I lean towards the old version except I have found that if feeling lazy, a dash of orange bitters allow me to omit the peel. Nice vid showing the differences.
Thanks for watching! We prefer the classic as well!
Great explanation for the two. I'll be sure to order the classic OF when out.
Great history lesson. Good job . Thank you
You’re welcome! Thanks for watching!
Muddle in the shaker tin double strain over ice and garnish it!!way to do real cocktails.👌🏾
A way...
My favorite cocktail!
You know what that modern old fashioned needs? More ice!
I had the old fashion with muddled fruit at a bar last weekend in SC and loved it. Thanks for the vid
Very cool! Get the drink you want. Too many people waste time on "procedure"...
This has to be the best explanation of how to make an Old Fashioned. I'll be trying my hand at it tonight!
Let us know which one you made and thanks for watching!
@@DrinksMadeEasy Oh, I made the traditional one - that other one looks too fruity for me! Not a big whisky fan so I just used Jim Beam as I have no Rye (and didn't want to shell out for some, especially if I wouldn't like it).
Really informative video. I like your delivery style. 4:40 is awesome advice 👍👍
Glad you like it! Thanks for watching!
ngl, that Boba Fett painting is dope! Classic is the way to go!
Perfect! Every bar makes it different thats for sure! I like the classic one for myself and a modern if im trying to show off to a girl bc it looks “prettier” lol
Sometimes you gotta do what you gotta do 😂
Whenever interviewing a candidate for a bartender position, I ask them to make me an Old Fashioned as a sort of practical exam.
The number of varieties and regional twists on one is really quite surprising.
Every time I think I've seen the last way someone's grandparents did it, I see something new.
But this is to be expected with a drink this old that is essentially an punch recipe.
This explains why when I go to a “modern chain restaurant” I get gross old fashions. I never understood why so many places couldn’t make them right. Thanks!
You just gotta set them straight. NO MUDDLED FRUIT!!!
wow never thought about that little known fact about ice. thanks for that and this video!
🙏
Thank you. I'm a new bartender. You helped me a lot with this video to understand the concept of old fashioned.
Glad it was helpful!
I like the muddled fruit. Cuts the harshness of certain bourbons and turns it from a “bourdon double” to an actual cocktail.
Some "cheaper" bourbons can be a little harsh. Try Buffalo Trace and no muddled fruit. You might be surprised and the result.
IMO the traditional version of the old fashioned is best. The muddled fruit version isn't bad by any means, I just prefer the traditional version. For me it has a perfect balance of adding flavor yet still allowing the base spirit to really shine without being altered excessively. Of course some whiskies make better old fashioneds, depending on what you like. I find the harshness aspect usually goes away when making the cocktail, but maybe that's just me. Elijah Craig small batch and Bulleit makes a decent old fashioned, to skim the surface of commonly available brands. I've made some pretty good ones with better quality booze, but usually I save those for sipping neat.
Wow an actual break down very nice
Thank you!
Most restaurants here serve the modern version and fill it with soda water in an "OLD FASHIONED GLASS" ...Larger barrel glass (?) I'm from Chicago and that's how i have had them. In Wisconsin, They have as common place,."BRANDY OLD FASHIONED SWEET" AND "BRANDY OLD FASHIONED SOUR"... using BRANDY with a lemon lime soda (7up ) or sour type soda...(squirt) with the mulled fruit. Wisconsin folks love their brandy!! Different. I have never had the CLASSIC as you have posted here but, definitely trying it tonight!!!
Hi John! Let us know what you think, and great last name!!! I have heard of those variations, which are cousins to the whiskey smash, whiskey cobbler, and whiskey fix variations. At the end of the day if it tastes great, keep making them! Also Cognac, was the dominant alcohol when the old fashioned and early cocktails were being popularized, so the folks drinking brandy are in good company!
Pretty much everything is weird in Wisconsin.
Muddled Cherry = Pink Old Fashioned = Distrusting! Found the "Original Old Fashioned Recipe!" As I remember, it specified Rye, bitters, and a lemon slice and some sugar. For my version, I use Benedictine or B&B, between teaspoon to a tablespoon, in the drink instead of the sugar. The Benedictine is sweet, so it replaces the sugar nicely and the herbal components of the Benedictine give the drink a nice profile.
If you are using the benedictine, you are technically making a montecarlo which is an old fashioned spin-off and delicious!
Lol, I can see a lotta people keeling over at a WIsconsin old fashioned. Gonna need that cherry and orange wedge, 4 dashes bitters, shot of 7 up and 4 fingers of Korbel Brandy.
👍
This is the bane of my existence. I have tried and tried and tried to order a classic old fashioned and I have YET to get served a proper drink. Thank you for confirming I am NOT crazy 😜
Next time get behind the bar and show them lol! Thanks for watching!
If you don’t order it at a whiskey bar you’re probably not going to get the real thing.
@@SpaceIsThePlace_ I’d say that’s a good bet, unless the bartender is knowledgeable.
I prefer the classic version. Although I'm not apposed to a Luxardo cherry (straining off excess juice) every once in a while.
I prefer the classic as well, but its always get to try a new variation. Each new "version" I've had in bars around the world has only made me love the classic more! =)
Elizabeth George those go better in a Manhattan, imo
Great video. Can you imagine learning english as a second language and American culture, and then trying to figure out what "The classic vs modern Old fashioned" means? Haha
Perhaps, but we’re pretty clear yes?
@@DrinksMadeEasy Oh yes most definitely. They're going to go through their thoughts though and there they will find they bought the wrong whisk(e)y.
I honestly like both. They have their place. They should honestly call the modern one something else but yea they are both useful. If you have good whiskey and don't want to drink it neat then the classic is the way to go. If you have meh whiskey or just want something sweeter go for the modern. I go for the modern usually when I'm drinking with my wife because she doesn't generally like the taste of whiskey that much but we kinda wanna share something. The modern one still has whiskey tones but yes it was definitely designed to cover up the taste of the whiskey... Kinda like a whiskey sour does.
Setixir 💯 👍🍻👏👍🍻💯👏
We are going to show a number of other variations in the near future. The thing people often forget is that the old fashioned is based off of a punch recipe, (Spirit, Sugar, Water, Bitters, Citrus) so if you stick the core ingredients, and don't go too far afield, the variations are endless, as are the opinions! =)
Drinks Made Easy 💯👏👍👏👍👏💯 **ThanKs m8Te.!!**
Not bad..... but my own take:
1. An old fashioned does not have soda water. You can use a tinnny bit of water, but that's it. Flat water does not muddy anything.
2. I totally agree about the large ice cubes. They make a huge difference.
3. We still have a lot of terrible whiskey..... see Jack Daniels as an example.
4. Those bright red cherries are awful. Those should never be used in cocktails. They are garbage.
This is how you make one...
1. Put in your sugar cube... or use simple syrup. I make my own with pure cane sugar.
2. Put in your bitters. I use 5 drops because I like it bitter. 2-3 is fine as well.
3. Put in your whiskey. I've used dozens of types and I think Koval works the best. It's 50 a bottle so it's not super expensive.
4. I take a slice of orange peel (only peel) and burn it, then put it in.
5. I use Luxardo cherries. They actually taste good, unlike that neon red crap...
6. Add the large ice cube. Stir. You could be done here... I go one extra step.
7. I use a cocktail smoker with applewood chips. I blow a ton of smoke into the glass and cover for 5 minutes.
This old fashioned was not terrible, but don't use soda water..
Matt West that sounds so good!! Glad you mentioned luxardo too. The best.
i like a good cocktail smoker
Flat water does nothing but dilute and flatten, where as carbonation with lift and elevate. We are talking about a tiny amount, (less than half a table-spoon), less than what by proportion you used to make a syrup.
Want to smoke it? Go right ahead, though you now have a modern adaptation of a smoked old fashioned.
For those who are dubious of the use of seltzer, I direct them to Kazuo Uyeda. Considered one of the greatest bartenders alive, and his seminal book "Cocktail Techniques".
@@DrinksMadeEasy
Uyeda is certainly considered one of the best bartenders alive, but he is also considered rather eccentric.
His use of carbonation doesn't prove that it is standard in an old fashioned, it merely proves that he does his own twists on things.
I'll freely admit that my old fashioned (with the smoking) is not an original either.
Anyways, the use of soda water didn't kill me. It was the neon cherries that did me in..
I've long used a just touch of sparkling mineral water with many Whisk(e)ys... so it or soda are okey for an OF.
Very well done as always! But would you recommend whiskey stones if you dont have large format ice?
If you don't have large format ice, I recommend using the best ice you have on hand. If it is quite small, use it sparingly. I am not a fan of whiskey stones. I find they cause my drink to taste like it has rocks in it, and the thermal density is quite low, so it won't keep the drink cold for very long. That being said, this is food, so go with what your preference is, this just happens to be mine. =)
I prefer the fruitier and sweeter modern version. I'm pretty new to whiskey though so maybe my palette will change overtime
Pfft. Stick with Malibu rum.
@@Broxty Can you even call malibu rum though?
I enjoy both and I’ll order it whichever way I’m feeling that day.
@@yammmit Over two years later I now generally prefer more less sweet versions of this. How time can change ones palette
👍
well done! what kind of whiskey? rye?
In this we are using Bourbon, but as one of the oldest classics, you can use whatever spirit you prefer. People often forget that when the drink was first popularized, it was most often made with Cognac, or whatever brandy was on hand. Let us know your favorite! =)
The classic will never be defeated
Never EVER…Although it’s spawned some pretty good variations.
what whiskey do you have yours with?
i like mines with a Glenfiddich 14
It really varies upon what we’re in the mood for. It tends to be knob creek, Woodford, or Elijah Craig
Im not anywhere near age to be from the time of pre prohibition but the classic is more my liking. If I use cheap stuff I’ll just pour it in some soda or just use it as toilet bowl cleanser if it’s really cheap stuff
Be sure to call poison control before hand
Wow might as well order some pancakes with that syrup.
Why not?
Can you use white suger cube or recommend demerara suger cube.
You can use a white sugar cube if that is all you have on hand (we do in a pinch), but a demerara cube is going to add a touch more flavor, and they are easy to order online these days.
Want some whiskey with that ice?
Which one?
Been drinking for years and I've never really drank mixed drinks and don't know much about them. Usually just drink my booze straight in a glass or sometimes with an ice cube, but the modern old fashioned he made seemed to have ALOT of ice. I guess that's just how people like it?
So what is a good whiskey to make the classic version, and where can I find it?
Really whatever you like. We like Buffalo Trace, Woodford’s reserve, Old Scout, and fighting cock.
Interesting!
🙏
Try maraschino cherry juice and eat the cherry instead of sugar water. I use Four Roses Single Barrel and everyone loves my Old fashions. I do still like my orange slice in my glass also.
Just suggested that exact thing today!
Ideas for father Day. I Can wait...
What would you like to see?
I've tried both. And I'll always stay with the real Old Fashioned. The new one is not bad but it should be labeled differently.
Perhaps you’re right. The modern version is a little to sweet for our taste.
Thanks for both options! Just wondering. Can I use Jim Beam or Jack Daniels? Thanks!
No I would not recommend either of those. You should use an excellent Bourbon like Woodford Reserve.
You can use which ever you want really. It all depends on what your taste is. It is a whiskey cocktail after all.
@@TrojanStarryNight
Woodford Reserve? Really? Any Jim Beam surpasses that. WR is highly overrated. Now Four Roses, that's the great recommendation.
@@joewas2225 Jim Beam has to be the cheapest bourbon on the market. I use that for cooking.
I'll take the classic, thanks!
Most do...
I make mine with 2 finger of Jamieson, 1 sugar cube, 1 orange SLICE, not peel but still zest, AND A CHERRY, with a dash of cherry juice and a couple dashes of bitters. (Fight me all you old timers) it's delicious. And I like to eat the fruit afterwards...to even trigger you guys more, I have before dropped a whole peeled clementine in my drink before, sipped on it for a while, then ate the orange after. Delish!
Sounds tasty actually! That's the great thing about food and drink. Everyone can come up with their own version. We task ourselves to inform on the original and main derivative that's out there. We think the main issue people have with the modern version is the muddled fruit and how that can overwhelm the alcohol notes. That and the presentation doesn't look too clean.
Feel free to add your method to this comment thread but in my time behind the stick I've got what I think is the best method:
Demerara sugar x 2 bar spoons ( or unrefined sticky brown sugar - more impurities, different flavour ) - The use of which sugar used creates different flavour and texture in our final drink. As well as dilution.
Aromatic bitters x 1
Orange bitters x 1
Whisky of choice - Mine currently = Rittenhouse Rye x 1/2oz
Now grind up the sugar with the flat end of a bar spoon or muddler for about 10-15 secs. The aim is to emulsify the sugar breaking it down slightly more into finer parts.
Add x2 ice cubes - I've got used to using blocks approx an inch on all sides. Scale accordingly but bigger ice melts slower.
Stir 30 secs - Count in your head while continuing to push down slightly on the bottom of the glass with flat end of spoon to further incorporate sugars.
Rittenhouse Rye - 1/2oz + 2 cubes ( repeat this process another 2 times lifting the spoon higher with liquid level until a full 2oz of liquor is in the glass)
Top with more ice but usually only need another 3-4 cubes depending on glass size and one stir to drop into place.
Flamed orange zest and wiped around the rim coating it with the orange oils.
The final drink we end up with I've tested against other methods and for me texture is what I get the biggest difference with. Mine is silky and slightly more viscous than a sugar syrup and soda version.
The method of building the drink in the glass means that because we're using only two cubes at a time a smaller rounded base is easier to mix in than a large mixing glass but it doesn't mean it cannot be done that way. I just prefer keeping it altogether as the glass and the liquid start to become the same temperature the ice in the glass melts slower making the drink stay the same for longer.
The flamed orange zest blasts the oils over the drink with loads of distribution and coats the rim better than I have seen from fresh expression.
PLease feel free to add to this. Sharing drinks and ideas are how things come to always keep improving.
An interesting idea. My takeaway is that you are enjoying the viscosity from fully integrating the sugar without the diluting elements in a simple syrup or seltzer. I think you could get this quickly (I'm used to working in high volume, so always looking for efficiency) by either using a rich 2:1 brown sugar simple, or by adding all wet ingredients, and mixing until integrated with an unheated milk frother (should only take a few seconds). Then add a large format ice-cube, and serve, or add ice, stir to preferred temperature and dilution, and pour over fresh ice. The beauty of this drink is how simple yet versatile it is. Thanks for sharing. -Paul
Everything makes sense now 🤯
Glad we could help.
I guess a traditional old fashioned would probably have used rye too.
I like Rittenhouse Bottled in Bond for my old fashion. The hundred proof rye stands out nicely against the other flavors.
It would be a rye old fashioned, yes.
I make the new fashioned at my bar and add cherry syrup from cherry bowl and have only got praise by the way its made.
Some people like that way and some don’t. One of us likes both and one is more partial to the original
I'll skip the sugar cube and put a spoon of "cherry juice" and some orange bitters in with the Rye and Angostura for a "quickie OF".
I typically ask or You can tell by the amount of gray hairs they have by which they’d prefer
Classic only
That seems to be the consensus and we agree!
I'll drink like a man and keep to the classic. Thanks.
Most do;)
Still don't fully understand the soda water purpose. Would be cool to hear more about that
Awesome vid thanks
The bitters alone are not enough liquid to break down the sugar cube when muddling.
A small amount of soda water (we're talking 1/4-1/2 tsp) helps integrate and break down the sugar cube with the bitters, preparing it to mix with the whiskey.
While a touch of soda water integrates nicely, tap water flattens the taste (do a side by side to compare and you'll notice), and if you wait to muddle the sugar cube until the whiskey is in the glass, you have a volume of liquid that is likely to splash and have spillage/waste. Does that make sense? Let me know if I can clarify that more. It's a common pre-step with cocktails that use sugar cubes and bitters Ie. Sazerac etc. -Paul
@@DrinksMadeEasy Wow thanks makes perfect sense!
I'd never seen what you call the modern version until a couple of months ago. When I asked them not to use the cherry, they said "it isn't really an old-fashioned without it" then then drowned it with crapy little pieces of cloudy ice.
To contrast that I had one in a bar last week with a crystal clear piece of ice that was the perfect size to fill the glass. A world apart!
Yeah, that can happen at some places. Really it’s all about who wants the flavor profile. Technically there is no “right way” to make an old fashioned as long as you follow the “spirit, water, sugar, bitters” formula. We just put up the peanut butter banana old fashioned using screw ball whiskey, chocolate bitters, and banana liqueur. It still follows the formula, but is divergent as heck from the traditional.
If someone handed me that modern old fashioned I’d laugh and say ok now make me a real drink
😂
What are the best 3 bourbons for classic old fashioned?
Really going to depend on your personal preference/preference of the day. The cocktail build serves as a slight "polish" on the base spirit, so it won't turn rot-gut into whiskey of the year. My personal favorites from expensive to daily drinker for an old fashioned would be: 1. (Expensive/Rare) Pappy 15 or 20 depending on mood, 2. (Moderately expensive/limited) Anything from the Woodford Master Selection (have yet to have a bad one) and 3. (Everyday) Buffalo Trace, my go-to daily drinker. How about you?
@@DrinksMadeEasy I only tasted 2 bourbons which are Four Roses and Wild Turkey 101 so I don't know anything about bourbons but have some feeling that it can be a bit better (I mean old fashioned cocktail). Is Buffalo Trace much better/different from my bourbons?
I wouldn’t muddle the cherry but what about the just orange slice? I hate wasting the orange by just taking the peel and I hardly every just sit down and eat an orange. What do y’all think?
Do what you like. The classic old fashioned doesn’t muddle anything but the sugar cube with bitters. Check out our Uyeda old fashioned we put out a couple months ago. That one is very citrus forward BUT YOU as the drinker pick which fruit taste you would prefer.
Thanks for calling it the modern old fashion instead of wrong. I work at a high end resturant and I have had many bourbon drinkers request that I make it this way just to change it up. So it's not wrong just not a classic.
Absolutely! At the end of the day, we are talking about people's individual preference. When we focus on everyone being happy and comfortable, the party is always better. Are there any other cocktails that you find guests or friends having strong or various opinions on?
Oh lemon drop martini made with limoncello. Tom Collins with 1/2 lemon half lime mix, whiskey sour with egg whites. No copper mug for Moscow mule (some actually argue the mug was not part of the original). Milk instead of cream on white Russian. That's what I can think of for now. Then the age old debate on what does "extra dry" mean. Some say means less some say means more vermouth. Stuff like that
I like adding a cherry.
Home made maraschino style.
Some would really come at us for saying this, but give a little of the cherry juice in there instead of simple syrup. You're welcome ;)
I prefer the classic but with syrup instead of a sugar cube, it just blends so much better
That sugar cube, once muddled, dissolves pretty easily, but to each their own. Thanks for watching!
Thanks for the closest thing to my families recipe for an old fashioned. However, my recipe goes even further and breaks all your....maybe don't...rules.
The Wilber James Old fashion recipe
Ingredients: lemon, lime, orange, maraschino cherries, grenadine, table sugar, angostura bitters, premium bourbon (grandpa Wilber used Old Ezra, but, I use Makers Mark), crushed ice.
Muddle large slices of lemon, lime, and orange along with two cherries, tablespoon of sugar in a double old fashion glass. Really get a good muddle and add two dashes of bitters and two teaspoons of grenadine and stir.
Pack tumbler with crushed ice and pour bourbon almost up to the top of the glass. Garnish with rings of the citrus and a cherry. Just sip the drink slowly and the ice melts and the fruit gets more pronounced as one enjoys their drink.
The reason for the good bourbon is that your first sips are almost all bourbon. As the drink settles and the sips go down into the lower drink, the fruit punch starts to come in.
It's a punch, I know. But, it's always a hit and everyone I've served have asked for another.
Well, the old fashioned was derived from a punch so you're not really wrong. The reason so many are married top the bourbon or whiskey style old fashioned is that Jerry Thomas was the first person to put it down into writing and at the time there weren't many other spirits available where he was.
I always ask now how a bartender makes his or her old fashioned. If they say they muddle fruit at the bottom, odds are they learned it that way. I recently had a bartender add sweet vermouth. Gag!! I only like the classic. Did I say like? I love the classic old fashioned. It’s my favorite drink. Oh and a muddled maraschino cherry doesn’t add anything to the drink. All it does is give you a carcass of fruit at the bottom of your glass.
Yeah, people tend to do it the way they were taught. And since the old fashioned is a derivation of a punch it can be practically anything as long as it follows spirit, sugar, water, biters.
yeah learned about a diluted drink from jack and Coke , curious about an old fashioned, don't like the idea of of the big cube , mostly because it's annoying to try to drink while a big cube of ice is hitting your teeth or rubbing your nose /falling out of the glass... also , I'd really like to see people strain all the junk out of the mojito , it's annoying to watch lol
Yes, this is over two years late in responding, but the large format ice cube isn't as bad as you think. It really slows down dilution letting the spirit shine through.
I use brown sugar and Elijah Craig Bourbon in mine. The best imo
Ooooh, that’s nice!
Ooooh, that’s nice!
Ooooh, that’s nice!
Ooooh, that’s nice!
classic for me
Us too!
New subscriber here...
Welcome!
What’s the timeline on the classic vs. the modern?
The classic is derived from a punch and those were around in the 18th century. The cocktail itself is tied to the ability to have ice for individual cocktails. That begins in the later half of the 19th century. The modern version came about sometime after prohibition.
Maker's Mark makes the BEST old fashioned
It’s a good one for sure. Try Gentlemen Jack as well.
@@DrinksMadeEasy hey man i will try this with gentleman jack but i doubt i can get large format ice
@@venictos Why couldn't you get large ice cubes? You just go to the store and buy the large ice cube tray. They even sell big ice spheres as well.
I'm getting into the habit of asking what kind of cherries they have behind the bar. If they don't have Luxardo, I'm just getting a beer
Good call. Run of the mill maraschino cherries are the worst.
I like the old fashioned old fashioned.
Most people do.
How in the hell do you know all of this information but THANKS....LOL
Mad Men, anyone?
We did a Mad Men recreation a few years ago. If you watch the scene closely, they actually have a continuity issue with the way it was cut together when Jon Hamm is building it.
Have never seen a wedge of orange used. Or a lemon in a classic.
The problem I have with the "classic" old fashioned is, it's so close to just straight whiskey, I'd rather just drink straight whiskey! Either on the rocks or with a dash of water.
I used to think the same thing until Paul (the one onscreen) made me the exact drink made in the video and it was truly a different drink. What’s more a really good whiskey only makes it better.
Nah, with the added sugar, bitters and the orange peel expressed over the top, it really adds flavor that simply isn't possible with plain whiskey.
I use orange blossom honey over using sugar
OOOOHHHH that would be interesting!
I think I’ll try that
Probably should have stirred longer to bring the cocktail down to temperature.
A short stir is going to integrate the ingredients while avoiding over dilution as this is traditionally a very alcohol forward cocktail. That being said, if you prefer you cocktail with heavy dilution, stir to your heart's content.
My reaction to the modern old fashioned: What in the sweet hell is this shit?
Most weighing in don't like it, but there are some who prefer it because they're not huge fans if spirits like whiskey.
burnt sugar old fashoned is my drink- made with Jim Beam Black or 1792 with a Luxardo cherry. no SODA or water
Are you using any bitters?
@@DrinksMadeEasyoh yes, I left out a dash of angustora
Well gets modern, call gets classic 😀
I love the old fashion made the right way but the 🍊 and lemon twists make it hard to be spontaneous. I personally don't keep fresh lemons and oranges around.
That can be true.
Two options!
1. Start keeping citrus around. A bit of fresh lemon juice is a great add in most cooking, so hopefully those won't go to waste!
2. A common in a pinch solution is to add one light dash of orange bitters to get a touch of the aromatic and flavor complexity that an expressed orange gives.
@@DrinksMadeEasy Wow thanks I have 🍊 bitters. I guess that replaces the regular bitters I would use.
man, cant you at least use the luxardo maraschino cherries in that modern one.
You absolutely can. Do what you like. It’s good so there is a wide lane in what types of ingredients you want. This is mostly the way they did it until people “rediscovered” the original.
Can you do a Smokey Bourbon?
Funny thing is we were just talking about “smoking”. We’ll put it on the agenda! Thanks for watching!
Thank you, great content and supporting information! I will make your classic recipe sometime soon!
Sweet!
just wondering...why do you rub the orange and lemon peels on the outside of the cup rather than the inside?
Hi Chelsea! The expressed oils are rubbed on the outside of the glass for both an aromatic and light flavor aspect. The inside of the glass has already been sprayed with the oils when the peels are first expressed and sit on top of the cocktail. Depending on how you prefer to position your peels, you can also get a nice additional fragrance with each sip. About 80% of taste is smell, so the little things can go a long way elevate a drink and turn it from good to great with just a few little tricks of the trade! Let us know if you have any other questions!
@@DrinksMadeEasy wow! Fantastic! Thank you so much...guess I'm having an old fashioned tonight! :)
I like mine like this.
A shot of good whiskey (Eagle Rare and Elijah Craig are good for this)
1 ounce of raw sugar simple syrup
Orange peel that is lightly torched
1 or 2 cherries not muddled
And two dashes of bitters
A perfectly respectable way to go. Solid block of ice?
Love on Old Fashioned both ways!
I agree. Paul, the host, isn't a fan. It all depends on a person's taste.
What are you talking about? Dude the whiskey made from the 60s until the 90s was incredible. Because the Boomer generation was drinking vodka or Canadian and blended Scotch, which are light whiskies. Bourbon during this period is fabulous because distilleries were using very old matured whiskey in the basic product. Bourbons of this period are highly sought after. Rye almost disappeared however due to a number of factors
Are you Jason Sudeikis' brother..?
Ha! No, but he does kinda look him doesn’t he?
Modern? Blended whiskey like Seg7 has been the staple or 70+ years
Think modern more like “modern” because the old fashioned was created a VERY long time ago and we consider modern times to be post World War 2.
That’s a lot of ice
yep.
I don't muddled fruits on Old Fashion because I don't use shitty whiskey.
That would be why they used fruit, to take the "edge" off the crap whiskey.
you had me til you put a cloudy cube in it.
Oh well. Not everywhere will give you clear ice.
some bartenders shake an old fashion, is that correct?
Some, yes. Stirred is best.
What's Kikai's number?
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Last night was the first time I got served a modern old fashion and I didn't like it at all. I will mention ''Classic'' old fashioned from now on.
Sometimes places need some direction. I like my Dirty Martini's DIRTY and ask for it the way I like it.
That’s more of a Wisconsin old fashion
I dont like soda water on mine.
It's the smallest of amounts. If you're using a sugar syrup, you've already used more water than this recipe uses.