Crafting Better, Smarter, Stronger, Beverage Professionals
The Proper Cocktail
Ancestrals
Several different styles of drinks do not techincally "fit" into with other cocktails: such as, Bloodies, Cobblers, Milk cocktails.
Sazerac
The first printed appearance of the Sazerac occurred in William T. "Cocktail Bill" Boothby's 1908 The World's Drinks and How to Mix Them."
The Sazerac is a simple variation on a plain whiskey or Cognac cocktail (alcohol, sugar, water, and bitters), and could have been ordered in any latter 19th Century bar in the US as a whiskey cocktail with a dash of absinthe. It was this type of variation to the cocktail that caused patrons uninterested in the new complexities of cocktails to request their drinks be made the Old Fashionedway.
Bartending
Sazerac
1 sugar cube
2 1/2 ounces whiskey -- rye whisky
2 dashes Bitters -- Peychaud's bitters
1 dash Bitters -- Angostura bitters
absinthe
lemon peel
Mixology
Sazerac
1 sugar cube
2 1/2 ounces whiskey -- rye whisky
2 dashes Bitters -- Peychaud's bitters
1 dash Bitters -- Angostura bitters
absinthe
lemon peel
Old Fashion
Traditionally, the first use of the name "Old Fashioned" for a Bourbon whiskeycocktail was said to have been, anachronistically, at the Pendennis Club, a gentlemen's club founded in 1881 in Louisville, Kentucky. The recipe was said to have been invented by a bartender at that club in honor of Colonel James E. Pepper, a prominent bourbon distiller, who brought it to the Waldorf-Astoria Hotel bar in New York City.
Bartending
Old Fashion
2 oz bourbon whiskey
2 dashes Angostura bitters
1 splash water
1 tsp sugar
1 maraschino cherry
1 orange wedge
Mixology
Old Fashion
2 oz bourbon whiskey
2 dashes Angostura bitters
1 splash water
1 tsp sugar
1 maraschino cherry
1 orange wedge
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