The use of the Carpano vermouth makes this cocktail. Swirl with a swizzle stick to mix ingredients.Īdd 2 oz rye whiskey and mix again, stirring to partially dissolve some of the ice cubes. Add bitters, lemon twists and 4 ice cubes. Mix sugar and water in the tumbler to thoroughly dissolve the sugar (you may substitute 1 tsp simple syrup for the sugar-water solution if you have it on hand). This goes well in 4 - 6 oz old fashioned tumbler. Notice that orange slices, maraschino cherries and soda water are not found in the recipe.ģ dashes bitters (I prefer Peychaud’s, but Angostura may be used)ġ - 2 good sized lemon twists (try to avoid incorporating the bitter white rind of the lemon when peeling or cutting them) Although the term “old fashioned” did not first appear until the 1880s, the earlier recipes for a whiskey cocktail constitute what we today call an Old Fashioned. This recipe is derived from the original recipes for a whiskey “cocktail” dating back to the early 1800s. Swirl again and enjoy a true summer refreshment! Add 2 oz lemonade and a splash of either water or soda, depending on your preference. This goes well in either a highball glass or 6 oz tumbler. The ‘pink’ comes from the addition of Peychaud’s bitters.ģ dashes Peychaud’s bitters (you can substitute Angostura, but I prefer Peychaud’s)Ģ oz lemonade (if you aren’t making it from scratch, I highly recommend Simply Lemonade ®) Garnish with celery stick.Ī wonderful summer libation, combining gin and lemonade. Shake vigorously for a minute, then pour into a tall glass and top with ice. Add Mosby's Spirit, lemon juice, Worchestershire and Cholula, pepper, Old Bay, horseradish and clam juice. Like a Bloody Mary, but how about we let some of that rye grain flavor shine through?įill a large glass half way with ice. Dump the ice water from the glass and pour in the ice cold martini from the shaker. In a shaker full of ice, place gin and vermouth and shake well until ice cold. Place ice water in a martini glass to chill the glass before use. Top off with club soda and add the final two mint leaves for garnish. Fill the cup the rest of the way with ice. Using the back of a spoon, smash, scrape and otherwise molest the mint until it is ground up by the sugar and smeared on the inside of the glass. Tear one mint leaf into tiny bits and place in a high-ball glass with the sugar. fresh squeezed lime juice (about 1.5 small limes)
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