A Toast to Old Fashioned

It’s time for full disclosure, Miya is my sister-in-law, so nepotism could very well have played a part in hooking Jackalope up with the You+Me* blogging gig. I tell you this, because this past weekend, my entire immediate family came down to Nashville to check out the progress on the brewery, so Miya and I got to hang out. One night I took Miya and my brother out on the town and brought them to a bar we have here called Patterson House. Patterson House is supposed to have a speak easy type vibe, they make amazing drinks. They also have an ice maker that apparently cost $25,000 and makes giant spherical ice cubes (and other cool ice makers too). It’s pretty cool. I got a Moscow Mule (the ice was one giant rectangular ice cube!) Jordan got some sort of whiskey mojito thing (a giant spherical ice cube!), Miya got some campari drink (another spherical cube! --- can you tell I’m mildly obsessed with the ice machine?) and Bailey got something with vodka and elderflower which sadly had regular shaped ice cubes. Very disappointing, but she didn't seem to mind. While we were all enjoying our drinks, Jordan mentioned that places like Patterson House made him wish he knew how to make some of the more classic cocktails, like an Old Fashioned.

This conversation popped right into my mind the second Miya sent me this week’s glassware assignment.

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They scream Mad Men to me and I love them. I want to wear a Joan Holloway dress, do my hair up all fancy and sip something classic out of these glasses. Like my brother, I had no idea what goes into an Old Fashioned, so I figured we Virballs can’t be the only ones lacking this knowledge and maybe I’d look it up and share it with you all.

You’re welcome.

Old Fashioned (from Esquire Magazine)

1 Sugar Cube

3 Dashes of Angostura Bitters

Club Soda

2 ounces of Rye Whiskey

Place the sugar cube in the glass, add the bitters and a splash of club soda. Muddle it all together. Swish the glass around so the sugar/bitters/club soda mixture coats the sides. Put in an ice cube and the whiskey and enjoy.

There, now don’t we all feel a little bit smarter and a little bit cooler?

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Comments

[elisabeth]

I briefly drank these in college, though my glassware wasn't nearly as pretty. Thanks for reminding me, Robyn! Oh, and you're not here because of nepotism--I would have happily given you the gig despite being no relation.

[Meg Blocker]

One of my favorites, Robyn! I feel like it's a great cocktail to use when experimenting with all the new bitters out there. I bought my cousin a bottle of rhubarb bitters over the weekend; I feel like they might be overwhelmed by the rye, but there have to be others that would be super interesting...