Old-Fashioned Brandy Cocktail
Source:
Modern American Drinks
page:
33
1
lump
sugar
crushed with very little water
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1
lump
ice
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
2
dash
bitter
Substitution:
Angostura bitters
Substitution:
Peychaud bitters
Ingredient: bitter
Also Known As: aromatic bitters What it is: BittersA bitters is an alcoholic beverage that contains herbal essences, has a bitter or bittersweet flavor, and is typically flavored with citrus. There are numerous brands of bitters, which were formerly marketed as patent medicines but are now considered to be digestifs and are principally used as digestifs and as flavorings in cocktails. Bitters commonly have an alcoholic strength of 45% ABV and normally consumed only in small amounts as a digestif or when added as a flavoring agent.
1
piece
lemon
peel
1
jigger
brandy
Ingredient: brandy
What it is: BrandyBrandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
Crush a small lump of sugar in a whiskey-glass with a very little water, add one lump ice, two dashes bitters, a small piece-lemon peel, one jigger brandy. Stir with small bar-spoon. Serve.
