A Primer on Whisky
All drams, no drama
I once had a boss from Aberdeen, Scotland, whose dialect of English, in which the vowels pitched and rolled like a ship on a stormy sea, left me struggling to decipher exactly w...
Recipe courtesy of Daniel Kelly, who says, “This recipe is very classic and simple. Also my favorite cocktail and the one we make at The Amendment [in Camarillo].”
Old Fashioned cocktails also include bitters.
Ingredients
- 2 pieces orange peel, the size of your thumb, divided use
- 1 sugar cube
- 4 dashes Angostura bitters
- 2 ounces Old Overholt Rye (or whisky of choice)
- Bourbon cherries, for garnish
Preparation
Place an orange peel, pith up, in the bottom of a mixing glass. Place sugar cube on top of orange peel and dash bitters directly onto sugar cube. Gently muddle sugar cube into orange peel to press out citrus’s oils. Add whisky and ice and stir. Strain over a fresh “rock” [large ice cube] and garnish with a new orange peel and bourbon cherries.
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