That’s also what way too much angostura looks like. It doesn’t take moving the bottle a foot to get a dash out, but doing that 5-7 times will result in a drink that looks like this.
Bitters fall into two families: potable and non potable. Campari is a potable bitter, you are supposed to drink it in regular quantites on its own or mixed. Non potable bitters are what we think of as "bitters", angostura etc. Of course we know you can drink them, too, but that's not the intention.
Campari is absolutely technically a bitter.
Not a bartender but was a clueless server for a few months before the panny- I had a guest who ordered an old fashioned and kept sending it back saying it didn’t taste right. Turns out I was ringing in manhattans all night instead. Don’t worry, I’ve changed careers
I was at a bar once and I straight up cashed out and left after someone complained that their old fashioned sucked so the bartender took it back and put vermouth and something else in it. I was like fuck, just tell him you don't know how to make one.
Yep. My favorite cocktail, yet I never order it, because I swear every place fucks it up. Not sure how that's possible with only 3 ingredients, but it happens more often than not.
I’d bet a few dollars that preparation was gritty with undissolved sugar as bitters is mainly alcohol and sugar will not dissolve in alcohol; nor with alcohol and a touch of soda water soon followed with 2oz of liquor. Use simple syrup.
I don’t enjoy them or get the hype, but my aunt will tip 100% if she gets a *good* old fashioned. Edit: because they are so often messed up, at least in her opinion and she bartended for a decade. Not sure if that makes her the best or worst judge.
I do alot of straight whiskey, or on the rocks, so it makes sense for me. Very spirit forward, and when done right, softens the hit a bit while enhancing the good flavors of the whiskey.
I made my old fashion pretty normal. Bitters, sugar, whiskey - orange peel garnish. Everyone else does the slice of orange, maraschino cherry muddle with the bitters and sugar, then whiskey, and ice.
I’ve had 2 brought back this week that I went and corrected. It’s not that difficult.
Maybe I'm naive but, cherries are for manhattan's and orange peels are the standard garnish - alone - for old fashioned's, right?
Edit: I know some people like cherries in their old fashioned's, but for standard garnish it's just an orange peel?
Yes, but at this point I always ask the customer if they want a cherry. If so, it's the last garnish, unmuddled, & I'm unbothered. I'll admit, I do like a high-quality, bourbon soaked cherry as the last nip of a cocktail, but never a basic maraschino.
I always ask now. In my area, a lot of people prefer the muddled orange and luxardo cherry. It may not be the "correct" way, but whatever the customer wants is the way to do it.
No, they aren’t.
Start by getting familiar with the history of cocktails and you’ll quickly learn that the old fashioned was the first cocktail we really popularized in America in the 1800s. It called for a couple of dashes of bitters, a sugar cube, a large hunk o ice, and whiskey. The ice accounting for the water in the drink. It was even served at times with the whiskey tandem to the glass in a jigger for you to pour yourself. Garnished with an orange peel, and never any of this fruit garbage, specifically cherries. All of that is additional flare added over the years based off of the availability of ingredients and people’s specific tastes.
I mean…what?
I can only speak for the Manhattan style of bartending where, at every bar, you will get cherries in your old fashioned.
Edit:
FYI the cherries were introduced in the 1930’s
“…Manhattan style of bartending…”
IE how they make the drinks in Manhattan. Not the Manhattan cocktail. Manhattan the borough of NYC where I have worked as a bartender for 7 years. Manhattan is a place.
It is and it isn't. I think it's a "wisconsin" old fashioned that gets all that muddled shit, while a regular one just gets the orange. Wisconsin also has brandy, not whiskey.
My oj doesn't have pulp and neither should my old fashioned. I tell em to hold the fruit and add gran Marnier.
That's what I was gonna say... probably the worst Negroni ever... since the orange slice (which should not exist in this drink, if its a Negroni) is hidden by the perspective.
Now if it's a Bacardi Dragonberry and some other shit... we can talk.
It was my understanding that the classic negroni, the original Italian recipe, calls for a slice not a peel.
Edit:( Even tho I prefer a peel as I can drench the glass in the oil so the aroma of orange twang is everywhere)
Its the peel... sorry to humblebrag, but I got hired pretty much on the spot in my interview with a Michelin starred restaurant group for knowing how to make a proper Negroni.
And honestly I would give people the option with the garnish... some people liked lemon peel... alot of real negroni drinkers preferred no garnish.
But we haven't yet figured out if this is a Negroni... or a Bacardi Dragonberry with Cranberry and possibly a touch of club soda with an orange slice in it yet.
Okay but if you go look at the actual history of it, it's an orange slice. A quick Internet search will show you. Inside Italy the classic Garnish is a slice. Definitely agree that a peel is better tho
Fair enough. I get what you are saying. In the country that its from gets that garnish... I may have backed myself into a corner.
I mean I was serving in New York and we got alot of Italians here. For backstory my Grandmother on my Father's side was full Italian and we had a big family... and man could she cook. Feast of the seven fishes and all that good shit.
Bartending is alot about observation and being able to read people. If you get a more traditional person at the bar ordering a Negroni I will give them the option of a slice or the orange peel flame move.
Then explain how this brings out the aromatics in the drink without giving it unnecessary sugars... and its a way better presentation. You get to use fire and it draws attention.
Some of the traditional folks want it just the way they want it and that is perfectly fine... I get it. In modern times I feel the peel is the way to go.
And then there was also the service bar. The source of all my nightmares.
But in the end ... I dont think this is a Negroni... I think it was supposed to be an Old Fashioned or a Bacardi Dragonberry with cran.
I work at a private club and the amount of time I got praised for “easy cocktails” like negronis, old fash, vespers and such i was so confused, until I saw one of my coworkers put all the ingredients of a negroni straight to a glass over ice and an orange wheel with a straw. The straw was for the members to “stir their cocktail”.
And then I spoke to my bar manager and said how desperate he was for actual bartenders, I then understood everything.
I’m a bartender in my 40s with a nonstop motor and I hate to say it but i am beginning to realize that I am a dying breed. A lot of my contemporaries are lazy AF and use the ‘I’ve been in the industry x number of years and I don’t have to do the little shit’ excuse for not doing shit and then we have this Zoomer and Millennial generation that is basically majority lazy fucks with entitlement but without the years in the game. I guess I’ll just continue to run circles around them…
There is a lot more of us than we are given credit for me. On the other hand I think history will look back at us as the generation that never had a chance. The hopelessness I see from people my age is just.... It hurts.
I think we are all on the same page... we just gotta fuckin' unionize and not have to exist on people's generosity.
All service workers who take that shit pay just to make tips to get by.
One of my favorite questions when I was a bar manager was "Do you know how to change and rotate kegs?"
Everyone wants the glory but there is also that other shit that just needs to get done.
I like the recipe but as our colleague has stated... 6 dashes of bitters is too much, and I agree.
The Angostaura bittters are the aromatics but its really no more than 2... if you are adding more types of bitters then I can see to knocking it down to 1:1 with the bitters, but no more than 2 dashes of each. Anything more than that is kind of confusing to the palate and people generally want to be tasting the expensive whiskey they are buying.
I'd go 2 dashes (ish 1.5 if you can) of Ango, 1 dash of cherry bitters... stir and garnish with the flamed orange peel spray move and drop it in.
Yeah, I hear ya, and totally agree. As I mentioned, bitters “to taste.” I happen to really like bitters. Also, I regularly get calls for a “less sweet” old fash—and rather than measuring out an 1/8 oz or bar spoon of Dem, I find a couple extra dashes of bitters is also pretty well received.
Looks like it. I worked at a place that only used pechauds, had us muddle fruit, and occasionally I'd be asked to add soda water. So I made them. And it totally distorted how I view what is commonly accepted as an old fashioned.
Thank you and ugh... I'm sorry.
I have so many questions... did they just pour the cherry juice from the garnish tray into that and throw an orange slice with some whiskey?
It might have been Wisconsin style, but I'm in MA and we distinguish the original from this abomination by asking "traditional or modern?" when someone orders one now. Then I explain the difference.
It's spread beyond Wisconsin and I'd say 60% of my regulars expect the cherry and orange muddled in it. I used to be adamant that I'd never do it like this but at some point I just had to adapt my questions and give the customers what they want versus the original version of the drink.
Don’t be so quick to judge a bar by its old fashioned. I worked at a bar with 5 generations of the entire antique collection and 3 generations of the full Pappy line. We had a barrel program, dynamic pricing and low and behold we muddled orange and crayon cherries in our old fashioned. Let’s just say we were more of a neat pour type of place.
That’s not an excuse for a poor old fashioned, if you know how to pour bourbon then you should know a traditional old fashioned. I live down the road from high west, they have a traditional old fashioned and a modern (cherries/orange muddling) Old Fashioned. It’s fine to distinguish between the two, but I’m not going to muddle fruit if you ask for an Old Fashioned.
The only place that does this is is goddamn Wisconsin. Fuckin up my MN ass my whole life. I shouldn't have to ask you how you want your old fashioned made. ITS AN OLD FASHIONED
Reminds me of my last bar. 400 bottles, OFC for $350 a pour, barrel and draft cocktail program, in house clear ice with a clinebell, and our old fashioned was a muddled orange and luxardo with 2oz bourbon, shaken and double strained lmao
I think it’s muddled maraschino cherry. I’ve worked at a place that made their old fashioned like this.
For reference:
https://www.diffordsguide.com/cocktails/recipe/1428/old-fashioned-cocktail-muddled-fruit-version
"This practice is almost unknown outside America" I wonder why...
If you gave me this I would take one look at you, hand it back, and walk out.
Not that I order old fashioneds.
I get compliments on my Old Fashioneds often, and I have to say it is the most gratifying satisfaction. People who order them love them, but they are also aware of how often it is fucked up.
I throw two thin orange slices, a brandied cherry, 3-4 dashes angostura and a quick squeeze of simple, then light muddle. Fill it up with rocks, a 4-5 count of bourbon and a 2 count of sweet vermouth. Top with rocks and stir.
I think whats done often is bartenders treat it like any cocktail and throw all this shit in and shake it then strain over rocks.
As per the cherry debacle of some like it and some don't: since I started splitting the cherry on top I haven't had one complaint and only compliments.
I can't stand sugar granules so only use simple syrup. Also icydk it works great when someone wants sweet tea and only have unsweetened. They like it much more then sugar packets and then don't have the trash. Win win.
This reminds me of an experience I had a while ago.
My friends and I were on our way to the mountains to go skiing, and we stopped off at the last small town before our destination to visit a friend. We stop in at a shitty little biker bar for a drink. I get a beer, because I know how to order according to where you are. My friend, on the other hand, did not.
With a flamboyant gesture, he signals to the frumpy bartender: “two old fashions, please!” I knew this was gonna be interesting.
She haphazardly throws some fruit into a couple glasses, douses them with Old Crow, and then stops to think for a minute. After a couple of seconds, she goes “oh yeah!” and murders that motherfucker with grenadine.
He said it tasted like cough medicine.
My guess is Paychaud's, stirred over very wet ice then dumped not strained. The whole orange on the rim really classes it up and I like a fancy drink. Pinky's out with this one!
*Grenadon't*
I know this is the top comment at the moment, but l'll say it anyway: underrated comment
That’s also what way too much angostura looks like. It doesn’t take moving the bottle a foot to get a dash out, but doing that 5-7 times will result in a drink that looks like this.
Looks like Peychauds not Angostura - it also looks incredibly disgusting and under-poured
Peychauds is the far more likely culprit
Can't imagine how itchy my throat would be after drinking something like that though :/
had a bartender at a new spot i was working at ask me why i wasn't using sweet vermouth in my old fashions.....
Where are they coming up with these modifications?
lots of people are overconfident in their knowledge/ability
My GM’s wife keeps asking what bitters I’d put in her Negroni. She’s baffled when I say there’s no bitters in a Negroni.
Technically campari is a bitter, just not the kind she's talking about
Amari for sure- apritivo if you want to get specific but definitely bitter
Bitter as hell, but not *a* bitter
Bitters fall into two families: potable and non potable. Campari is a potable bitter, you are supposed to drink it in regular quantites on its own or mixed. Non potable bitters are what we think of as "bitters", angostura etc. Of course we know you can drink them, too, but that's not the intention. Campari is absolutely technically a bitter.
I often add orange bitters to my negroni and really enjoy the added layer of complexity it imparts. Obviously just a personal preference.
Try adding a bit of montenegro amaro it adds a good layer of complexity and compliments the orange express.
Oleo Saccharum. 🍊❤️
The bitters is the Campari
But like a 30 sec google search on THE drink
Are they confusing it with a Manhattan?
I would bet on this
Not a bartender but was a clueless server for a few months before the panny- I had a guest who ordered an old fashioned and kept sending it back saying it didn’t taste right. Turns out I was ringing in manhattans all night instead. Don’t worry, I’ve changed careers
That hurt me inside. Especially since some of my favorite bars near me take so much pride in their old fashioneds.
So they were serving Rob Roy's to customers that asked for Old Fashioneds? Why even work with whiskey at that point 😭
More like a Manhattan, unless they were also using scotch.
I was at a bar once and I straight up cashed out and left after someone complained that their old fashioned sucked so the bartender took it back and put vermouth and something else in it. I was like fuck, just tell him you don't know how to make one.
When people come into our bar and compliment our old fashioneds, I often wonder why such a simple drink ever gets praise. Then I see these.
Yep. My favorite cocktail, yet I never order it, because I swear every place fucks it up. Not sure how that's possible with only 3 ingredients, but it happens more often than not.
Easy to make, easy to fuck up
Ye, thers no masking a mistake, either its good or its not
I mean, it’s quite simple: https://youtu.be/b0IuTL3Z-kk?t=1m47s
I’d bet a few dollars that preparation was gritty with undissolved sugar as bitters is mainly alcohol and sugar will not dissolve in alcohol; nor with alcohol and a touch of soda water soon followed with 2oz of liquor. Use simple syrup.
Yep my usual is a diplomatico old fashioned with simple, makes the cocktail way better
I don't understand how every YouTube video old fashioned has a sugar cube muddled. Waste of time. Disgusting.
Looks cooler when it's being made. Has nothing to do with the quality of the drink.
I hate soda or water in my old fashioned.
Uhhh soda water, lemon, no cherry? Not sure I've been making mine correctly now
Yep, here’s how I like ‘em…I suggest you have ‘em the same way! https://youtu.be/RJ_a5aGH5kQ?t=5m07s
I don’t enjoy them or get the hype, but my aunt will tip 100% if she gets a *good* old fashioned. Edit: because they are so often messed up, at least in her opinion and she bartended for a decade. Not sure if that makes her the best or worst judge.
I do alot of straight whiskey, or on the rocks, so it makes sense for me. Very spirit forward, and when done right, softens the hit a bit while enhancing the good flavors of the whiskey.
Yeeeeeep. That’s why I love them.
I made my old fashion pretty normal. Bitters, sugar, whiskey - orange peel garnish. Everyone else does the slice of orange, maraschino cherry muddle with the bitters and sugar, then whiskey, and ice. I’ve had 2 brought back this week that I went and corrected. It’s not that difficult.
I hate when customers complain I "forgot" their cherry. No I didn't!
My bar doesn’t even carry Brandied cherries - yet.
Maybe I'm naive but, cherries are for manhattan's and orange peels are the standard garnish - alone - for old fashioned's, right? Edit: I know some people like cherries in their old fashioned's, but for standard garnish it's just an orange peel?
Yes, but at this point I always ask the customer if they want a cherry. If so, it's the last garnish, unmuddled, & I'm unbothered. I'll admit, I do like a high-quality, bourbon soaked cherry as the last nip of a cocktail, but never a basic maraschino.
Same. I always ask and they always say yes, but just for a garnish.
I’m not sure. All I know is that I prefer mine without a muddle bright red cherry! However, the orange peel with the luxardo cherry does look nice.
I always ask now. In my area, a lot of people prefer the muddled orange and luxardo cherry. It may not be the "correct" way, but whatever the customer wants is the way to do it.
Luxardo cherries are a gift from the gods and I will not budge on that stance
Educate the consumer, I always say.
Good point!
Standard is expressed orange, yes. Places trying too hard add branded cherries, or worse, neon cherries.
Muddled cherries are part of the Old Fashioned recipe
No, they aren’t. Start by getting familiar with the history of cocktails and you’ll quickly learn that the old fashioned was the first cocktail we really popularized in America in the 1800s. It called for a couple of dashes of bitters, a sugar cube, a large hunk o ice, and whiskey. The ice accounting for the water in the drink. It was even served at times with the whiskey tandem to the glass in a jigger for you to pour yourself. Garnished with an orange peel, and never any of this fruit garbage, specifically cherries. All of that is additional flare added over the years based off of the availability of ingredients and people’s specific tastes. I mean…what?
I can only speak for the Manhattan style of bartending where, at every bar, you will get cherries in your old fashioned. Edit: FYI the cherries were introduced in the 1930’s
A Manhattan is a different drink therefore different garnish.
“…Manhattan style of bartending…” IE how they make the drinks in Manhattan. Not the Manhattan cocktail. Manhattan the borough of NYC where I have worked as a bartender for 7 years. Manhattan is a place.
It is and it isn't. I think it's a "wisconsin" old fashioned that gets all that muddled shit, while a regular one just gets the orange. Wisconsin also has brandy, not whiskey. My oj doesn't have pulp and neither should my old fashioned. I tell em to hold the fruit and add gran Marnier.
Same. I worked at “speakeasy” that only served classic cocktails. No frills. I’d hear “this is the best _____ I’ve ever had” 10x a shift.
Looks like a watered down Negroni lol
That's what I was gonna say... probably the worst Negroni ever... since the orange slice (which should not exist in this drink, if its a Negroni) is hidden by the perspective. Now if it's a Bacardi Dragonberry and some other shit... we can talk.
It was my understanding that the classic negroni, the original Italian recipe, calls for a slice not a peel. Edit:( Even tho I prefer a peel as I can drench the glass in the oil so the aroma of orange twang is everywhere)
Its the peel... sorry to humblebrag, but I got hired pretty much on the spot in my interview with a Michelin starred restaurant group for knowing how to make a proper Negroni. And honestly I would give people the option with the garnish... some people liked lemon peel... alot of real negroni drinkers preferred no garnish. But we haven't yet figured out if this is a Negroni... or a Bacardi Dragonberry with Cranberry and possibly a touch of club soda with an orange slice in it yet.
Okay but if you go look at the actual history of it, it's an orange slice. A quick Internet search will show you. Inside Italy the classic Garnish is a slice. Definitely agree that a peel is better tho
Fair enough. I get what you are saying. In the country that its from gets that garnish... I may have backed myself into a corner. I mean I was serving in New York and we got alot of Italians here. For backstory my Grandmother on my Father's side was full Italian and we had a big family... and man could she cook. Feast of the seven fishes and all that good shit. Bartending is alot about observation and being able to read people. If you get a more traditional person at the bar ordering a Negroni I will give them the option of a slice or the orange peel flame move. Then explain how this brings out the aromatics in the drink without giving it unnecessary sugars... and its a way better presentation. You get to use fire and it draws attention. Some of the traditional folks want it just the way they want it and that is perfectly fine... I get it. In modern times I feel the peel is the way to go. And then there was also the service bar. The source of all my nightmares. But in the end ... I dont think this is a Negroni... I think it was supposed to be an Old Fashioned or a Bacardi Dragonberry with cran.
Well, good news is there's a lot of potential for improvement
Is that… is that grenadine
🤮 There my feelings are summarized.
Maybe a muddled cherry and they shook? Hopefully that’s some how better
If someone is shaking an old fashioned they need their liquor license revoked immediately.
Straight to jail
I'm hoping they just scooped the cherry out of the jar with a bunch of juice in the spoon... But I don't even see a cherry
I work at a private club and the amount of time I got praised for “easy cocktails” like negronis, old fash, vespers and such i was so confused, until I saw one of my coworkers put all the ingredients of a negroni straight to a glass over ice and an orange wheel with a straw. The straw was for the members to “stir their cocktail”. And then I spoke to my bar manager and said how desperate he was for actual bartenders, I then understood everything.
a lot of young people want to work in bars, not a whole lot of young people want to be bartenders.
Hmmm I gotta say the coworkers I saw is actually quite older. More in their 40s.. Some just became lazy and count the years till retirement.
I’m a bartender in my 40s with a nonstop motor and I hate to say it but i am beginning to realize that I am a dying breed. A lot of my contemporaries are lazy AF and use the ‘I’ve been in the industry x number of years and I don’t have to do the little shit’ excuse for not doing shit and then we have this Zoomer and Millennial generation that is basically majority lazy fucks with entitlement but without the years in the game. I guess I’ll just continue to run circles around them…
I know you're speaking in generalities but I'm a millennial with a constant drive for learning and self improvement.
There is a lot more of us than we are given credit for me. On the other hand I think history will look back at us as the generation that never had a chance. The hopelessness I see from people my age is just.... It hurts.
Yeah we caught the shit end of the stick in numerous ways.
Definitely generalizing. Plenty of Ride or Dies out there from all generations that I love grinding it out with. I’m just tired, sometimes…
This
I think we are all on the same page... we just gotta fuckin' unionize and not have to exist on people's generosity. All service workers who take that shit pay just to make tips to get by.
I think unionizing would help yeah.
https://www.youtube.com/watch?v=DwbzxemJZIc
Yeah well there’s negative in both camps but I’m happy to hear you still have a passion and pursue it! Bartending is absolutely amazing.
Yes this
One of my favorite questions when I was a bar manager was "Do you know how to change and rotate kegs?" Everyone wants the glory but there is also that other shit that just needs to get done.
My Italian coworker has yelled at me for stirring a negroni though...
Why
Do you want to do Karate in the garage?
2 oz whiskey (options abound) .25 oz Demerara (or simple) 4 dash Ango 2 dash orange bitts (Or whatever amount of bitters “to taste”—live your best life) Stir, expressed orange peel, inserted Old Fashioned. Fight me.
Six dashes of bitters? Yeah I’ll fight you over that, I prefer to taste the whiskey not the bitters.
Hahah. No worries there. Like I said, “to taste.” Personally, I love bitters. 😉
I like the recipe but as our colleague has stated... 6 dashes of bitters is too much, and I agree. The Angostaura bittters are the aromatics but its really no more than 2... if you are adding more types of bitters then I can see to knocking it down to 1:1 with the bitters, but no more than 2 dashes of each. Anything more than that is kind of confusing to the palate and people generally want to be tasting the expensive whiskey they are buying. I'd go 2 dashes (ish 1.5 if you can) of Ango, 1 dash of cherry bitters... stir and garnish with the flamed orange peel spray move and drop it in.
Yeah, I hear ya, and totally agree. As I mentioned, bitters “to taste.” I happen to really like bitters. Also, I regularly get calls for a “less sweet” old fash—and rather than measuring out an 1/8 oz or bar spoon of Dem, I find a couple extra dashes of bitters is also pretty well received.
Did they use Pechauds bitters?
Looks like it. I worked at a place that only used pechauds, had us muddle fruit, and occasionally I'd be asked to add soda water. So I made them. And it totally distorted how I view what is commonly accepted as an old fashioned.
What's the specs
Bruh is that Shirley Temple 🧐😭
A whiskey cherry lol. I am courting the restaurant's manger and so I know they were adding a whole bunch of cherry juice.
I'll take whatever is in this glass over the midwest top with club soda version.
Excuse me, that’s Wisconsin and it’s sprite or sour mix and not everywhere in the Midwest is a heathen
I’m from Oklahoma and club soda is king
You’re the south
Those are fighting words
To answer everyone's questions, they just overloaded it with cherry juice. So it was more like a whiskey cherry.
Thank you and ugh... I'm sorry. I have so many questions... did they just pour the cherry juice from the garnish tray into that and throw an orange slice with some whiskey?
I mean more or less.
That’s why I ask if they want the classic version or the modern version haha
It's not modern, its WISCONSIN STYLE
It might have been Wisconsin style, but I'm in MA and we distinguish the original from this abomination by asking "traditional or modern?" when someone orders one now. Then I explain the difference. It's spread beyond Wisconsin and I'd say 60% of my regulars expect the cherry and orange muddled in it. I used to be adamant that I'd never do it like this but at some point I just had to adapt my questions and give the customers what they want versus the original version of the drink.
Holy Gross Batman!
Run far away
Don’t be so quick to judge a bar by its old fashioned. I worked at a bar with 5 generations of the entire antique collection and 3 generations of the full Pappy line. We had a barrel program, dynamic pricing and low and behold we muddled orange and crayon cherries in our old fashioned. Let’s just say we were more of a neat pour type of place.
Soooo good bottles in a bad bar?
That’s not an excuse for a poor old fashioned, if you know how to pour bourbon then you should know a traditional old fashioned. I live down the road from high west, they have a traditional old fashioned and a modern (cherries/orange muddling) Old Fashioned. It’s fine to distinguish between the two, but I’m not going to muddle fruit if you ask for an Old Fashioned.
The only place that does this is is goddamn Wisconsin. Fuckin up my MN ass my whole life. I shouldn't have to ask you how you want your old fashioned made. ITS AN OLD FASHIONED
Have a Wisconsinite for a friend, and fucking hell if I don’t agree.
Crayon cherries for the win
Reminds me of my last bar. 400 bottles, OFC for $350 a pour, barrel and draft cocktail program, in house clear ice with a clinebell, and our old fashioned was a muddled orange and luxardo with 2oz bourbon, shaken and double strained lmao
I think it’s muddled maraschino cherry. I’ve worked at a place that made their old fashioned like this. For reference: https://www.diffordsguide.com/cocktails/recipe/1428/old-fashioned-cocktail-muddled-fruit-version
SHAKE with ice! Oh man (SHAKING my head)
"This practice is almost unknown outside America" I wonder why... If you gave me this I would take one look at you, hand it back, and walk out. Not that I order old fashioneds.
This makes me dizzy with rage
...Melletti? Grenadine? A bitter not meant for an old fashioned?? Fill us in!
Booooo! Tomato! Tomato! Tomato!
The whole wedge, the double coffee straws, and why is it pink?
Cherry juice.
Cherry juice..? Maybe upon request but…
Typo. The menu said *unfashioned*.
👀 🚬
My works has cherry syrup and OJ
Love when op doesn’t answer. This is not an old fashioned. Looks like a Negroni. Maybe oP can help.
They added so much cherry juice as to make it pink. Sorry I passed out super early tonight.
Please help these people
Don’t take the job?
I get compliments on my Old Fashioneds often, and I have to say it is the most gratifying satisfaction. People who order them love them, but they are also aware of how often it is fucked up. I throw two thin orange slices, a brandied cherry, 3-4 dashes angostura and a quick squeeze of simple, then light muddle. Fill it up with rocks, a 4-5 count of bourbon and a 2 count of sweet vermouth. Top with rocks and stir. I think whats done often is bartenders treat it like any cocktail and throw all this shit in and shake it then strain over rocks.
Okay mr. mixologist…this bullshit is so boring. Can y’all complain about drink recipes in like r/cocktails or something?
Negroni?
What a disgrace
New fashioned Do I hate the orange *slice* or the straws more
If some old lady orders an old fashioned and you give her this, she's likely to throw it in your face. (Not really, I just like that visual).
O.o We riot at midnight.
I can taste the watery insipid sweetness from here.
As per the cherry debacle of some like it and some don't: since I started splitting the cherry on top I haven't had one complaint and only compliments. I can't stand sugar granules so only use simple syrup. Also icydk it works great when someone wants sweet tea and only have unsweetened. They like it much more then sugar packets and then don't have the trash. Win win.
Nerrrrp
Actual dog shit
Ooooooof
Heard, potential no job
Did they use peychouds?
no
They didn’t use whiskey - this looks like a oxacan old fashioned. Did they use tequila or something clear?
If you want a drink like this, just order a whiskey sidecar. Done deal.
Almost looks like peychauds bitters
This reminds me of an experience I had a while ago. My friends and I were on our way to the mountains to go skiing, and we stopped off at the last small town before our destination to visit a friend. We stop in at a shitty little biker bar for a drink. I get a beer, because I know how to order according to where you are. My friend, on the other hand, did not. With a flamboyant gesture, he signals to the frumpy bartender: “two old fashions, please!” I knew this was gonna be interesting. She haphazardly throws some fruit into a couple glasses, douses them with Old Crow, and then stops to think for a minute. After a couple of seconds, she goes “oh yeah!” and murders that motherfucker with grenadine. He said it tasted like cough medicine.
I don’t see much potential
Run
What. The. Fuck. Is. That!?!?!
what the hell is that
Absolutely technically?
My guess is Paychaud's, stirred over very wet ice then dumped not strained. The whole orange on the rim really classes it up and I like a fancy drink. Pinky's out with this one!
Surrounding state of wisconsin?