No longer just a breakfast drink! Come along all you Reluctant Bartenders, and we'll show you just how easy and fun it is to make the first known American cocktail.
Longtime bourbon drinker here, but not much of a cocktail guy. I'm guessing using a wheated bourbon like Maker's Mark or Larceny in an Old Fashioned would be some sort of tomfoolery!?!?!?
Not at all! Actually, I have a similar story. My passion for Manhattans started with me dsrinking Maker's Mark Manhattans.
Eventually I came around to using rye as I learned more about the drink. I was at a restaurant in Philadelphia many years ago now (The Barclay Prime, I believe) when I asked the bartender for a "Maker's Mark Manhattan." He engaged me immediately with a few questions, and got me educated that the "classic" version uses rye. He wasn't snobby about it, he was just doing a good job of sharing knowledge and educating his customers. I really appreciate him doing that for me all these years ago.
Sadly, for a while I went around *insisting* that all Manhattans must get made with rye, and scoffed at the notion of using bourbon even though that's how I got started!
One day at home, I was out of rye, and substituted Old Forester bourbon and really liked the resulting drink. This was when the light kinda went off that I was being a doofus, and should really open up my mind to the possibilities out there.
There will always be a purist who rolls their eyes at things like this, but there are no rules here. Wanna use Makers? Then use Makers! Just remember that when entertaining guests, or making for a stranger, they may have a different spirit expectation so it's always good to ask ahead.
For deployment in an Old Fashioned as you mentioned, I'd suggest to maybe dial back the sugar content slightly if using a wheated bourbon since they tend to carry a little additional sweetness on their own. As always, adjust to taste--and enjoy!
Hey Brad! Yes, definitely try a favorite rye in this recipe. You're right, given it's origins, the drink likely began with a rye base.
One of the popular (but likely untrue) origin stories places the invention of the whiskey cocktail in Maryland, another area known for making rye. Both upstate NY and MD are also known for horse racing and breeding. And if you got around to reading that link about the origin of the word "cocktail" (involving horses, horses butts, and ginger) well, it seems natural that the term would come from a horse-breeding area that was also known for rye. :D
Going to go rogue tonight and make one with some cherry bitters I found in the back of the liquor cabinet. Mockingbird, wish me luck.
Longtime bourbon drinker here, but not much of a cocktail guy. I'm guessing using a wheated bourbon like Maker's Mark or Larceny in an Old Fashioned would be some sort of tomfoolery!?!?!?
Not at all! Actually, I have a similar story. My passion for Manhattans started with me dsrinking Maker's Mark Manhattans.
Eventually I came around to using rye as I learned more about the drink. I was at a restaurant in Philadelphia many years ago now (The Barclay Prime, I believe) when I asked the bartender for a "Maker's Mark Manhattan." He engaged me immediately with a few questions, and got me educated that the "classic" version uses rye. He wasn't snobby about it, he was just doing a good job of sharing knowledge and educating his customers. I really appreciate him doing that for me all these years ago.
Sadly, for a while I went around *insisting* that all Manhattans must get made with rye, and scoffed at the notion of using bourbon even though that's how I got started!
One day at home, I was out of rye, and substituted Old Forester bourbon and really liked the resulting drink. This was when the light kinda went off that I was being a doofus, and should really open up my mind to the possibilities out there.
There will always be a purist who rolls their eyes at things like this, but there are no rules here. Wanna use Makers? Then use Makers! Just remember that when entertaining guests, or making for a stranger, they may have a different spirit expectation so it's always good to ask ahead.
For deployment in an Old Fashioned as you mentioned, I'd suggest to maybe dial back the sugar content slightly if using a wheated bourbon since they tend to carry a little additional sweetness on their own. As always, adjust to taste--and enjoy!
Given the upstate NY origin, would you suggest a Rye for this? Like Hudson Bay Rye?
Hey Brad! Yes, definitely try a favorite rye in this recipe. You're right, given it's origins, the drink likely began with a rye base.
One of the popular (but likely untrue) origin stories places the invention of the whiskey cocktail in Maryland, another area known for making rye. Both upstate NY and MD are also known for horse racing and breeding. And if you got around to reading that link about the origin of the word "cocktail" (involving horses, horses butts, and ginger) well, it seems natural that the term would come from a horse-breeding area that was also known for rye. :D