Tuesday, December 20, 2011

hot old fashioned

1 Demerara Sugar Cube
1 Luxardo Maraschino Cherry
2 Orange Slices
2 dash Peychaud's Bitters
2 dash House Aromatic Bitters
2 oz Four Roses Bourbon
1 1/2 oz Boiling Hot Water

Warm a rocks glass with boiling water. Meanwhile, muddle the sugar cube, orange slices, cherry, and bitters in the bottom of a shaker tin. Add Bourbon and give the ingredients a quick shake. Empty the hot water from the rocks glass and fine strain into it. Top with the jigger of boiling water and give a quick stir.

When we were at Hawthorne, Deep Ellum's Max Toste sat down to our left. He mentioned that he was now behind the bar more often these days especially on Monday nights. Therefore, two Mondays ago, Andrea and I found seats at Deep Ellum's bar for dinner. For my first drink, I asked Max for the Hot Old Fashioned from the menu. At Hawthorne, Max had mentioned that he rather enjoyed how his house Old Fashioned converted into a Toddy, so I was curious to give it a try.
The drink's steaminess brought Bourbon, fruit, and Peychaud's aromas to my nostrils. While the sip was warm and malty, the swallow had a pleasing spice aspect that the warmth emphasized. Lastly, the muddled orange peels contributed a great flavor at the tail end of the swallow. While there were no great surprises here, I do have to agree that their New Fashioned Old Fashioned can convert into a fine winter beverage.

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