The Old Fashioned itself owes a debt of gratitude to a throwback movement in the mid-1880s that saw barkeeps being asked to serve up "old-fashioned" drinks by discerning patrons. Still, due to various geopolitical and environmental events, the supply of these French mainland and colonies ebbed and flowed, leading Americans to continue to dip into their own supply more and more. However, Americans also had quite a taste for French brandy, like Cognac. Rye whiskey was the most common in the 19th century and most likely used in the Whiskey Cocktails and Old Fashioned. Essentially, the Old Fashioned truly is the Whiskey Cocktail. However, the company eventually folded during Prohibition. Bogart's (or Boker's) was a brand of bitters used in most of Thomas's cocktails, common in the mid-19th century. Gum syrup (or gomme syrup) is a rich simple syrup (2 parts sugar to 1 part water, with gum arabic used as a thickener). Though some of the ingredients in Thomas' version seem odd to modern readers, the ingredients and technique are almost exactly what we now consider a proper Old Fashioned. 1 wine-glass of whiskey, and a piece of lemon peelįill one-third full of fine ice shake and strain in a fancy red wine-glass.And going even further back, Jerry Thomas - author of the seminal The Bar-Tender's Guide: How to Mix Drinks or The Bon-Vivant's Companion - provides the following recipe for the Whiskey Cocktail: 109. According to my 1958 Professional Mixing Guide by Angostura, a Whiskey Cocktail is made by adding 2 dashes of Angostura bitters to 1.5 oz of whiskey in an "over-size whiskey glass," stirred well with ice before serving. Croswell's day, it was common to refer to cocktails by the type of spirits used, such as the "Gin Cocktail" or the "Brandy Cocktail" the Old Fashioned has a similar early genesis in the Whiskey Cocktail. Croswell's definition also perfectly embodies what an "Old Fashioned" is. A spirit as the base, sugar to balance the heat of the liquor and buoy the overall flavor, bitters to engage more of our palate and provide complexity, and finally water - in the form of ice - to chill and gently dilute. Croswell was no mixologist, but his definition speaks to the intrinsic simplicity of what a cocktail truly is. Harry Croswell, responded to his inquisitive reader with the definition that cocktail historians and bartenders alike cite as the first true definition of our beloved concoctions: "Cock tail, then is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters." This report included the word and, confused by its meaning, a reader wrote to the editor to understand just why he meant by "cock tail." The editor, Mr. However, the truly formative use of "cock tail" comes on the heels of a report in The Balance, and Columbian Repository newspaper on the results of a political election. The word "cocktail" (or "cock tail") was used a handful of times in print pre-1806 and presumably also in general parlance.
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