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Crafting Cocktails – the Old-Fashioned Way!
Many craft cocktail fans are already familiar with the Old-Fashioned as an intoxicating mix of whiskey and bitters and, well, who knows what else? As an aspiring young bartender I was always vexed by that last part. Every person I would ask had a different recipe and every bar I would order it from gave me a different cocktail, but a little history lesson quickly proves the answer to be much simpler than the complex array of muddled fruit beverages in which I initially found myself searching.
Prior to the explosion of the American cocktail movement and long before Prohibition, the term ‘Cocktail’ referred to a drink in which the base spirit was tempered slightly by the addition of sugar, bitters, and water, for times when unadulterated spirits might prove a bit too abrasive. Over time, bartenders began experimenting with more and more creative concoctions, and by the time Prohibition found the nation struggling to find a palate for bathtub moonshine the term ‘Cocktail’ had come to refer to just about any mixture involving spirits, leaving lovers of the original recipe referring to their favorite standby as an ‘Old-Fashioned Cocktail.’
These days, the Old-Fashioned makes appearances on cocktail menus across the country sporting a variety of muddled citrus fruit, cherries, and sodas to tantalize the palate, but I myself prefer to drink my whiskey with just a few dashes of bitters, sugar to taste, and maybe a splash of water, because as much as I love the art of mixology and the spirit of innovation this is one drink that is still best done, well… the Old-Fashioned way!
Lido at Dolphin Bay Manager and Resident Mixologist, Collin Tharp.
The Flying Auerbach
2 oz. Moonshine
1 oz. Sweet & Sour
½ oz. Simple Syrup
3-4 Slices of Fresh Jalapeño
4-6 Mint Leaves, torn
2-3 Basil Leaves, torn
1 Strawberry, quartered
3 wedges of Lime
1 oz. Soda Water
Muddle lime and strawberry in a pint glass. Add remaining ingredients, except soda water, including mint and basil. Shake over ice, and finish with soda water. Garnish with a lime or strawberry wedge and a sprig of mint.
Recipe courtesy of Lido at Dolphin Bay’s Mixologist Collin Tharp.
Sneak peak at a new cocktail on our summer menu, the Pear de Provence, featuring Pear Brandy, Pear infused Vodka, Lemon Juice, and Rosemary Simple Syrup with eggwhite froth.
1 ½ oz. Vanilla Vodka
¾ oz. Kahlua Coffee Liqueur
¾ oz. Frangelico Hazelnut Liqueur
1 shot of espresso
1 ½ oz. Lost Abbey Serpent Stout
Shake all ingredients, except Stout, and strain into a martini glass. Finish with Stout. Garnish with espresso beans.
Recipe by Lido Mixologist Collin Tharp
We use the Serpent Stout from Lost Abbey Brewing in San Diego, but you can always experiment with your favorite dark beer at home for unique twists. A nitrogenated beer like Guinness will give it a smooth, velvety texture while a traditional brew on carbon dioxide, like the Lost Abbey, will impart a crisp effervescence.
With its rich, sweet and smoky notes this after dinner concoction makes a perfect pair for a little dark, spiced chocolate like you’ll find in our Aztec Tribute Dessert from Executive Chef Maegen Loring. Enjoy!