![]() ![]() A giant ice cube is designed to melt slower due to its size, causing less dilution.Most whiskey cocktails are stirred rather than shaken to limit the amount of dilution and oxygen infused into the drink. A cold glass prevents warming and keeps your drink colder for longer. If done properly, you can see the oils floating on the surface of your drink. A tip on expressing the oils from a peel: You want to point the outer peel (non-pith side) outward facing the drink and gently squeeze the edges so the oils spray out over the top of the drink.Squeeze orange peel over the glass to extract oils, wipe the rim of the glass with the peel, and add to the glass. Strain into a chilled old-fashioned glass over a giant ice cube or fresh ice. Fill the mixing glass halfway with ice, then stir vigorously about a dozen times. In a mixing glass or Boston shaker, combine simple syrup, bitters, and bourbon. Bitters: Angostura bitters are readily available and a classic option for almost any whiskey cocktail.You should not be adding any orange flesh or muddling an orange wheel. Orange peel: strictly referring to the orange peel.If you do decide to use a sugar cube, a minuscule splash of club soda or water should be used to help muddle/dissolve the sugar. Sugar: most bars and restaurants substitute simple syrup in place of a sugar cube because it mixes/melts better than table sugar.While you can substitute for rye in a pinch, stick with bourbon if possible. Bourbon: I’ve suggested some of my favorite bourbons below. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |