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F O O D & D R I N K<br />
Cocktail of the month<br />
TOM LINDSEY AND RORY MCKERRELL, FOUNDERS OF FIFTH SPIRE GIN AND OWNERS OF THE<br />
SPIRIT WORKS BAR IN LICHFIELD, SHARE THEIR PERFECT SERVE OF A TIMELESS CLASSIC<br />
The perfect<br />
Old Fashioned<br />
The Old Fashioned cocktail’s<br />
history stretches back to the<br />
1800s, and its simple formula has<br />
been tinkered with a lot along<br />
the way, but the best ones are<br />
the simple ones, consisting of just<br />
whiskey (other aged spirits also<br />
work), sugar, and bitters. The key<br />
thing is to use solid choices for the<br />
whiskey components as they will<br />
really shine through… and do not<br />
ruin it with loads of sugar!<br />
We used the following:<br />
25ml Willett’s Pot Still Reserve<br />
Bourbon<br />
25ml Millstone 100 Dutch Rye<br />
5 dashes Bokers Aromatic Bitters<br />
2 Dashes Regans’ Orange Bitters<br />
7.5ml Sugar Syrup<br />
Orange ribbon with pith<br />
removed to garnish<br />
Combine the Willett’s bourbon<br />
with a small amount of ice straight<br />
out of the freezer into mixing<br />
glass and stir to chill. Add the rest<br />
of the ingredients to the mixing<br />
glass along with more ice and stir<br />
to chill once again. If there’s still<br />
room, add more ice and continue<br />
to stir down.<br />
Once suitably chilled, strain into<br />
a rocks glass full of ice, or better<br />
still, one giant ice ball or cube<br />
if you can get them. Crease the<br />
orange ribbon over the drink to<br />
express its oils onto the drinks<br />
surface.<br />
Rub the outside of the orange<br />
onto the rim of the glass and then<br />
place in the drink. Sit down and<br />
enjoy!<br />
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