Old Fashioned’s in October – The FINALE!!!

by KeithP on November 3, 2011

Cue fireworks … lights, camera and … “ACTION!”  …

We have made it to the end of our latest journey, Old Fashioned’s in October and what a fun ride it has been.  Twists and turns of many different kinds – soda water or none; rum, gin, rye, applejack and scotch were all used as were five (or more) different kinds of sweetening agents as well as an equal number (or more) of different bittering agents.  While we end this little adventure today with our final two recipes, it is by no means an end to our exploration into this amazing drink.

Today we end on a bang, what I consider to be in an interestingly cool way, a very profound recipe.  While not the original inspiration for this series (you’ll recall this drink provided that) it was one of the first that came tumbling forth from my less than fertile memory once the spark was planted.  What drink was considered by us to be so profound as to not only finish up this thrill packed series but to be considered the best drink tried all year … Jamie Boudreau’s Cubed Old Fashioned of course.  While his post and drink are in no way new, I only recently undertook to make it.

The Cubed Old Fashioned takes the standard recipe and tips it on its head by turning an Old Fashioned into a syrup and then pairing this syrup in a new Old Fashioned with three equally lush and powerfully flavorful spirits.  A textbook example of simplicity at its best, our Old Fashioned cocktail is mixed into an amalgam of complexity woven with threads of palate tempting wonder.  The first entry in my tasting notes reads as follows … “Holy shit!  This tastes so damn good!” … apologies for any profanity but I called it as I saw it at the time and as I sit here today writing this post I can recall thinking now what I thought then, this drink is really, really good.  The palate is bombarded at first by so much; layered, interesting building levels of “spice”, bitters, sweetness and fruit.  Later, as the drink settles with you, the lush blanket of spirits consumes you with another bout of flavors and building textures on the palate.

… or said another way, with one word, perfection!

While this will not be the most complicated drink you’ll ever try to make it does involve a bit of work in prepping but you will find yourself justly rewarded upon completion.  Do yourself a favor and grab the ingredients needed and mix one of these up.

* Note: be sure to check out Jamie, in the media box in the upper right of this post, mixing up one of these himself.

The Cubed Old Fashioned
Recipe created by Jamie Boudreau and adapted by theSpeakista  

•    3/4 oz Remy VSOP (Pierre Ferrand Ambre was used)
•    3/4 oz Appleton V/X rum
•    3/4 oz Rittenhouse bonded rye
•    1/2 oz Old Fashioned syrup (see Jamie’s recipe and scale as needed)
•    1 dash Bitter Truth Xocolatl bitters
•    1 dash Angostura bitters
•    1 dash Angostura Orange bitters (Regan’s was used)
Garnish: with an orange twist
Glass: rocks or old fashioned glass
Tools: mixing glass, bar-spoon and julep strainer

Assembly:  Mix all of the ingredients in the mixing glass with ice for about 30 seconds.  Strain into the serving glass containing a large cubed ice cube and garnish.

Post sipping this drink (actually post sipping the second one I made immediately after the first) I undertook Jamie’s challenge in his post and thought through my own version of the Cubed Old Fashioned — taking inspiration form another classic drink I set about to create a version of a Sazerac within an Old Fashioned.  I won’t go so far as to say it surpasses Jamie’s but in my humble opinion it is also a damn fine tasting drink.

The SAZ OF
Recipe created by theSpeakista  with inspiration taken from Jamie Boudreau’s “Cubed Old Fashioned”

•    2 oz Pierre Ferrand Ambre cognac
•    1/2 oz Rittenhouse bonded rye
•    1/2 oz SAZ syrup (see below)
•    1 dash Angostura bitters
•    2 dashes absinthe (Kubler was used)
Garnish: with a lemon twist
Glass: rocks or old fashioned glass
Tools: mixing glass, bar-spoon and julep strainer

Assembly:  Mix all of the ingredients in the mixing glass with ice for about 30 seconds.  Strain into the serving glass containing a large cubed ice cube and garnish.

SAZ Syrup (recipe is scaled for smaller size, scale up as needed): Add 3 TBS rye, 1 TBS Peychauds bitters and 1/3 cup of sugar together with orange and lemon twists and 1 tsp of fennel seeds to a small sauce pan and heat until the sugar is fully dissolved.  Remove from heat and let cool.

There you have it dear readers, our final two post of this rather fun series.  We hope that you have enjoyed the progress.  We look forward to hearing your thoughts and of course if you have any interesting riffs yourself, by all means, drop us a line and let us know.

See you back soon.

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