Okay, so I’ve been on this quest to really nail the perfect whiskey cocktail. Not just your average Old Fashioned, but something with a bit more…oomph. I call this my “improved” version, mostly because it’s improved for me – everyone’s got their own taste, right?
The Hunt for Ingredients
First, I scoured my liquor cabinet. I’m a bit of a whiskey hoarder, so I had options. I decided to go with a rye – it’s got that spicy kick that I think works great in cocktails. I grabbed a bottle of Bulleit, because, well, it was staring me in the face.
Then, the bitters. Don’t skimp on bitters, people! They’re like the secret spice of the cocktail world. I used Angostura, the classic, and also a few dashes of orange bitters. Gotta have that citrusy note.
Sugar-wise, I’m not a huge fan of simple syrup. It’s just…boring. I opted for a rich demerara syrup instead. It’s got that molasses-y depth that I love. You can make it yourself, super easy, just sugar and water, but I cheated and used a pre-made one. Don’t judge.
Finally, the orange peel. Crucial. I dug around in my fruit bowl and, phew, found an orange that hadn’t gone bad yet. I ensured that the orange is organic.
Mixing it Up (Literally)
Alright, time for the fun part. I grabbed my mixing glass – nothing fancy, just a big glass jar – and tossed in a couple of ice cubes. Gotta chill that glass down.
Here’s my rough recipe – and I say “rough” because I usually just eyeball it:
- 2 ounces of rye whiskey
- 1/4 ounce of demerara syrup (maybe a little more, if you like it sweeter)
- 2 dashes of Angostura bitters
- 2 dashes of orange bitters
I poured everything into the mixing glass and stirred it. Not shaken, stirred! You want to dilute it just enough, but not make it all frothy. I stirred for a good 30 seconds, maybe longer, until it felt nice and cold.
The Finishing Touch
I strained the mixture into a rocks glass with a big, fat ice cube. The big cube melts slower, so it doesn’t water down your drink too fast. Then, the orange peel. I took a wide strip of peel, expressed the oils over the drink (that’s just a fancy way of saying I squeezed it so the oils sprayed out), and then rubbed the peel around the rim of the glass. Finally, I dropped the peel into the drink.
The Verdict
And there you have it! My improved whiskey cocktail. It’s got that classic whiskey warmth, the spicy rye bite, the bittersweetness from the bitters and syrup, and that lovely orange aroma. It’s strong, but smooth.
It’s definitely my go-to now. I recommend you try it, and tweak it to your own liking. Maybe you like a different whiskey, or a different type of bitters. Go wild! That’s the fun of cocktails – experimenting until you find your perfect mix.
