Old Fashioned's New Twists | How to Drink

we're gonna do old fashions with a new twist on them old fashions like you've never seen him before what's an old fashion bourbon rye not today so today on how to drink we're making an old fashioned but like in a different way I've actually done another video on old fashioned and I made I did five old fashions throughout the history kind of charting the history of the drink if you're interesting that the video the link is below in the pin to comment but today I am super duper proud to be partnered with Angostura bitters banks or bitters is the heart and soul of cocktails they are a heritage that goes back to the 1800s brand from Trinidad while Trinidad and Tobago secret family recipe of bitters what's in it I don't know there's a little bit of a legend about why the label is too big it's because one brother when bought the bottles the other brother when bought the labels ah and so they've stuck with it ever since so today since it's old fashioned a week we're gonna take a great look at old fashions in a new way we're gonna do the old fashioned three ways today we're going to do one with pisco we're going to do an old fashioned with rum it's real possible other people make it this way I kind of think of it as my rum old-fashioned it's the way that I frequently make a rum old-fashioned and we're gonna make it a Wacka old-fashioned hope I'm pronouncing it the right way I have a friend here who seems to speak Spanish natively Nico how do I say Oaxaca Oaxaca Oh with a w he told me it's with a w even though it's it's Oh a X so so we're gonna make a Oaxaca old-fashioned that's so helpful to know by the way so let's start out with a pisco old-fashioned these are old fashions we have our old fashioned ice cubes they are a little bit big for the glass so I'm just going to shave these down [Music] so I want to start this strength with two dashes of Angostura orange bitters now I need a quarter ounce of simple syrup put around some simple syrup sometimes an old fashioned you know will be measured like in bar spoons I think that a bar spoon of simple syrup is a fine way to go here - or there may be two bar spoons of symbols here kind of depends on the size of your bar spoon whether or not that's actually all that much different from a quarter ounce to be honest and now I want to ounces of pisco I'm a like I said a fan of barceló they are for every bar Under the Sun now I'm going to give this drink a stir in its glass and I'm actually visually I can see the ingredients there's an integration zone that's happening we're permitted there you can kind of see the syrup sugar and move the drink interactive and that's kind of what I'm looking for here we're gonna round the edges on that ice add some dilution some chilling some melt not overdoing it now I want to actually add basically a float of Angostura bitters this is how I would serve this drink I'm going to - two four six dashes of Angostura bitters across tapas kind of matter it's up to the dealer's choice think of this as the spice in your dinner could you mix it in absolutely but frankly I love a float of Angostura bitters on a number of drinks and a clear spirit like this is a great opportunity to do that we're going fantastic look if the person drinking it so chooses to mix it in that's upon them you know you leave that to the big enviro to the customer I like the way that looks very much I will garnish this with a twist of orange and then around the top the glass there and just drop it in will carry some of the Angostura bitters down and there we have my pisco old-fashioned that is the light [Music] that is bright and citrusy and chocolatey in the most wonderful way and then a current of kind of bitter Rudy earthy woodsy bite kind of carries me right out of that flavor profile but up front it's that orange and chocolate combo ah that is fantastic what's that there's like some kind of um stone fruit a fig or something at the very very end they're almost a Thurl it's like in your sinuses but not really it might be the grapes from the pisco I'm in love with that drink kind of fantastic I just want pause here for just a moment to talk about with know fashion is an old fashioned is maybe the cocktail one of the first cocktails it's usually a combination of bourbon and rye although in its very earliest incarnation it may have been cognac or yeni there it is with with of course Angostura bitters and that's like from the very beginning all old fashions from the dawn of time call for Angostura bitters anywhere you go in the world they know what they're doing and they make you an old-fashioned Italy made with Angostura bitters what is really cool though is that the old-fashioned is more of a format for a drink than a prescription you don't need to use rye or bourbon obviously that's what we're exploring here today that's the whole idea is that there this is a format formula you can plug a lot of ideas into and in that theme I want to share with you how I make a rum old-fashioned we're gonna build this in the glass as well now I'm borrowing here with this personal drink a little bit from the traditions of something called tea punch which is a preparation of rum cane syrup and a bit of lime and I say rum I mean rumor hug would I call from Martinique I just like the way they handled the citrus and that drink and I kind of stole it I need a line and a knife typically I find you know you can increase or decrease the amount of wine you want in your drink I like three slices of lime each about an eighth or two eighths of an inch thick you know like that I drop those directly into the bottom of my glass mm-hmm I'm gonna take a quarter ounce of Demerara simple syrup here this could be more if you like or less it could be done with bar spoon so you could free pour it toss that in there now I want two dashes of Angostura aromatic bitters it's gonna take my muddler this is an exquisite muddler made by a fan of the show white head start you can follow him on instagram white head start thick he's a fan of Sartre the French existentialist and his last name is white head if I'm not mistaken he's a woodworker down in Florida he looked at my muddler said it looked like poop it was right and he made this out of if not mistaken olive tree or walnut it is gorgeous turned it out on a lathe to my specifications covered it in a food-safe carnuba wax if you're interested in picking up one yourself I encourage you to order it immediately these are fantastic and the heft of it in your hand they're gonna be in demand and tell me all the cool bartenders are gonna have one very soon give it a little push now what am I doing here well I'm incorporating a little bit of citrus from these thin slices and also the skins are in there and they're gonna express some of that oil just like that orange peel we're not gonna do any other citrus in this drink that's it that's all the citrus next thing I want to do is put my big old Ice Cube in ears and now I'm going to pour two ounces of rum over the top of it I am music Smith across from here as I frequently do but I should mention that Angostura makes some excellent rums who could use either the 1824 1919 but as it happens I have just run out can't speak for the people at the other side of the room but I can tell you from my perspective the room is now alive with the smells of Demerara and rum funk and lime and I just this is to me this is vacation in a glass and makes me think of better places to be than New Jersey but here it is my the Gregg rum old fashioned God that is the delight the way the citrus and sweetness and rum and bitters interplay just in exquisite balance I'm sorry I'm very proud of this particular formulation it's like a s'more it really does have a toasted marshmallow kind of characteristic it's sweet with a little bit of smoke and fruitiness just a little bit from the citrus and the rum funk in there and of course I don't know what magic is in a bottle of Angostura bitters but that array of spices really just is amazing so now I want to make a la Hakka old fashioned this is a variation an old fashioned that I think it's pretty commonplace at this point you'll find this on the menu at a lot of bars and of course it's built this one in the glass as well the very risky grip coming over there I could've easily lost a grip on that and destroyed the glass disaster I'm sorry the bar spoon of agave nectar which I have here two dashes of Angostura aromatic bitters a half an ounce of miss kau I am using de vida miss cow and one and a half ounces of a reposado tequila amusing Kissimmee gose Reposado okay we're gonna stir that in the glass but I put a twist of orange on top of this I think it's wrist of lemon would be valid as well I love the way orange and this cow pair of course this is your drinks you should make the way you like here's to you this drink is absolutely heavenly that is smoky and sweet in the most delightful way you can really taste the agave I mean the blue agave that of course is harvested and just fermented and distilled into tequila and mezcal is super present the citrus does sort of vanish into it the orange twist but but it softens the edges right that's the kind of part of how a cocktail or drink works it should be the sum of its parts that the individual parts all kind of working alongside each other what an evolution to really take some surprising turns there the spices and the Angostura bitters really come before kind of late in the development of that flavor profile in the most surprising and enjoyable way it's a sweet drink it's something you'd want to spend some time sipping for sure the longer that drinks sits in my mouth and longer the flavor has to develop it really starts to take like ominous smoky flavors it smell it tastes a bit like my smoker barbecuing ribs you know like just like a box of like wood Mesquite like turning up smoke and stuff that's that taste it is so Angostura is very proud of their transformative role in this cocktail the old fashioned and that is what the old-fashioned week is all about celebrating the old fashioned and really kind of roots cocktail history so Angostura wants to invite everybody cocktail experts and novices like around the world to take a crack at their own version of an old-fashioned old-fashioned week is going to be an enormous international party celebrated by 1,200 bars around the world paying homage to the ER cocktail the old fashioned but if you want to know more if you want to get in on the action if you want to know what's going on what's going down pay there is a link below in the pin to comment that you should definitely click right now to learn all about that information by right now I mean after the video ends so that I get all of the retention today we looked at new twists on an old fashioned courtesy of Angostura bitters my friend confidant and soulmate my partner in all things mixology we looked at a pisco old fashioned my personal brand of rum old-fashioned I'd love to know how everybody else makes them and the Oaxaca old fashioned three phenomenal ways to enjoy an old fashioned and all of which require Angostura bitters I hope you enjoyed the show if you did please subscribe if you're gonna bother to subscribe why don't you go the extra mile enjoyed the ding dong bang ring a ding dang dong I'm on Twitter how to drink I want to Instagram it had a drink and I am on patreon at patreon.com slash how to drink oh my god that is so much speed I love all these drinks but this one is mine cheers everybody I hope you have a wonderful old-fashioned week

Channel: How To Drink

Views: 613,340

Keywords: htd, how to drink, mixology, tape brothers territory, alcohol, liquor, bartending, mixed drinks, how to, how to make, spirits, bitters, drink, cocktails, cocktail, classic, recipes, old fashioned, old fashioned cocktail, rum old fashioned, tequila old fashioned, pisco old fashioned, oaxaca old fashioned, new old fashioned, no whiskey old fashioned, alternative old fashioned, angostura, angostura bitters, old fashioned week, history of the old fashioned

Id: Zuj8AuVWKx4

Length: 13min 13sec (793 seconds)

Published: Sat Nov 02 2019