Are You Old-Fashioned?

So when it comes to drinking one of the OGs of cocktails (Martini and Manhattan being the others) are you old fashioned? What I am referring to, actually, is how you make or take your Old-Fashioned. But before I dive into that let me provide a little bit of the cocktail’s history.

The Old-Fashioned was not always called…well, an Old-Fashioned. Its estimated induction and popularity began circa the middle 19th century and was commonly referred to as the Whiskey Cocktail. As far back as the Civil War era, the Whiskey Cocktail recipe was one composed of whiskey, sugar, bitters and water with a lemon peel twist as garnish. That’s it! If that sounds a bit familiar to what you may find in some of today’s Old-Fashioned offerings, you’re not wrong. But where did the name “Old-Fashioned” come from and how did we get to today’s present concoctions of the cocktail?

During the 1870’s and 1880’s, the Whiskey Cocktail became more and more en vogue. It was simple and very popular especially in cities like Chicago and New York. However, because of its fashionableness (yes that’s a word), restaurant proprietors and bartenders took liberties with how the drink could be upgraded and refined in an attempt to draw new and younger patrons. New creations called for the addition of certain liqueurs, fruit and even soda to the recipe. Of course, this didn’t sit well with the whiskey cocktail purists of the time. Not at all. These ever reliable drinkers decried the variations to their once favored offering, calling them sacrilegious and overly complicated. What they wanted was their usual, their familiar and not an ingredients list. Hell, what they really wanted was their damn,”old-fashioned” cocktail. Get it?

So getting back to the original question. Are you old fashioned? If you’re anything like me, the fewer ingredients the better. Bourbon, a sugar cube, water (or simple syrup), Angostura bitters, one large ice cube, all topped with a lemon or orange twist is my preferred recipe. So if you happen to be in agreement, if the cut of your jib sails as mine, then you too are old fashioned about your Old-Fashioned.

But just in case you’re not, I’ve provided a few alternative recipes below. Cheers!

The Rum Old-Fashioned

2oz your favorite rum

1 lump cane sugar

2 dashes of Angostura bitters

1 Large ice cube

Lime twist

The Brandy Old-Fashioned (Wisconsin style)

2oz your favorite brandy

1 sugar cube

4 dashes Angostura bitters

2 orange slices

2 cherries

Sprite or 7Up

The Clint Eastwood

2 oz your favorite rye

3/4 tsp Angostura bitters

3/4 tsp green Chartreuse

1/4 oz Demerara syrup

Orange twist

-The Bourboneer

References:

Image by Liqour.com

“The Old-Fashioned”, Robert Simpson. Ten Speed Press, Crown Publishing, 2014, New York.

Be ‘Disturbed’

This is a formal challenge I set before all Bourboneers out there. Caveat emptor: this request I bring forward may evoke a strong emotional response. Well, it should unless…you’re clinically dead!!!

First, I want you to pour yourself a healthy glass of bourbon. To your liking of course, whether neat, on the rocks or mixed. Secondly, I want you to find “your” spot in your residence. Your zen location. Now, I need you to turn off or seclude yourself from any ambient noise (TV, kids, pets, maybe even your significant other – although measure that last one with extreme prudence). Dim low the lights.

The next step will have required a little set up on your part prior to the above requests. I need you to search your streaming music feed (Apple music, Amazon music, Spotify, Pandora, I Heart Music…whichever) for the song “Sounds of Silence.” But wait! Not the Simon & Garfunkel original version, but the Disturbed version released in 2015. Have this song queued up and ready as you dim the lights. Once you’ve settled in and after a tug or two from your bourbon of course, close your eyes and press play.

Listen to not just the lyrics, but more importantly the haunting melody accentuated by the deep, heavy tone of David Michael Draiman’s voice (Disturbed front man). Chilling!

No matter your interpretation of the lyrics, whether you feel they represent modern society’s disconnect to communicate meaningfully with each other, or your own desperate isolation, or even the reference to a godless world, I want you to feel this song!

For me, what exudes from this song has very little to do with the lyrics. It’s all about the ominous melody and weighty tone that brings forth emotion and stirs my soul. My thoughts, carried gracefully by the nostalgic effect of the bourbon, opens doors to feelings, memories long since pondered. The death of my father, the health of my mother all flood my consciousness, evoking pangs of despair. Yet, the sadness does not linger.

Despite the song starting with a somber whisper, each frame builds and builds off the last to a crescendo of a controlled yet intentional roar. There, in these moments, I find inner strength and hope (oddly enough). Tears of lamentation give way to feelings of invincibility and thoughts of accomplishments yet to come. The unknown, the future.

Powerful!

Lastly, sit quietly and listen to the sounds of the silence around you. Collect your thoughts and emotions. How do you feel? Were you disturbed?

Did the song have an effect on you as it did me? Did I drink too much bourbon? No matter the outcome, I am quite certain you experienced some emotion.

Thanks for participating in the challenge.

I’ve attached a link below. Enjoy!

https://music.apple.com/us/album/the-sound-of-silence/1006937448?i=1006937459

– The Bourboneer

Keep on hoping…

If you know, you know!

If you don’t then let me explain, briefly. My witty attempt to beguile you may have been lost in translation unless you’re up on semi-recent popular music. The 2015 DNCE song “cake by the ocean”, specifically, is the tune I was referencing.

I have to admit it’s quite a catchy song with the chorus repeating the phrase “keep on hopin’…cake by the ocean.” In fact, it was so catchy that my wife, teen and preteen daughters echoed the tune relentlessly for months. Full disclosure: I too found myself involuntarily singing the addictive chorus, under my breath of course. It wasn’t until my oldest daughter informed us, blush cheeked and giggling, that “cake by the ocean” was a reference to having “relations” on the beach or at least a reference to the cocktail of similar reference (sex on the beach).

A wrinkle, to say the least.

The frequency of the song being blasted throughout the halls of House Bourboneer dwindled after that. Though still making it’s presence felt on occasion, followed by a good chuckle. Mostly when my youngest bellowed the chorus without reservation, not comprehending the true meaning…thankfully.

So, with all that said, this somewhat metaphorical post is not really about a song. It’s about bourbon! More specifically pairing bourbon with food, in this case Jefferson’s Ocean bourbon with a chocolate cupcake. If you don’t see the intended reference of the above picture (cake by the ocean) by now, then I really can’t help you.

For my preference, I wanted to nuance both the complementing and contrasting flavors provided in the bourbon and the chocolate cupcake. Jefferson’s Ocean pairs very well on many levels with the many decadent layers of chocolate in the cake.

The complementing profiles were the sweetness in both. Chocolate for obvious reasons. However, most bourbon boasts ample amounts of vanilla and caramel, not just in the nose but on the palate as well. Oceans initial sip did not disappoint in that regard. Adding slight notes of some citrus and dark fruit. There was a hint of spice which balanced out the predominant sweetness which was not cloying in any fashion.

What was most interesting about the pairing was the contrasting, not complementing, distinction of Oceans finish after a bite of chocolate. There was a spice tone for sure, which made sense considering the bourbon has at least a 20% make up of rye in the mash bill. Most notably, however, was the slight brine profile at the finish. That’s right…brine! So I definitely tasted the benefit of the salty/sweet contrast of the bourbon and the chocolate. I am truly a fan of the salty sweet combo in my food preference so it’s not a surprise I loved this pairing.

For those of you who are not familiar with Jefferson’s Ocean bourbon, after the bourbon is aged in the barrel for 4 or more years it is placed on a ship and aged at sea for several more months. The idea being, to have the barrel absorb the damp, salty sea air while simultaneously having the bourbon inside constantly moving with the roll of the ship to consistently contact more of the charred staves inside the barrel. Therefore offering the unique flavor profile distinct to Oceans.

So next time you pop open a bottle of your favorite bourbon be sure to raid your fridge or pantry. Look for some different flavor profiles that may go well together with the bourbon. Find what goes well and forget what doesn’t. Try Jefferson’s Ocean and a chocolate cupcake for starters and let me know what you think. Cheers!

-The Bourboneer

References: “Cake by the ocean”, DNCE, Republic Records, 2015.

Just Because

Another gorgeous Monday in Flagler Beach. What to do? What to do?…Hmmm. Let’s see…it’s just about 2 pm and, as far as I am concerned, the only responsible thing to do today is to take full advantage of the weather, the view and the time. The weather: upper 80’s and sunny, low humidity and a cooling, gentle breeze. The view: my beautiful wife and daughter on a roof top eatery overlooking the Atlantic Ocean and the time…well, when it comes to time, I have a lot more of it these days. The Bourboneer finally retired from the daily grind and planted himself and his family in a beach town in Flagler County, Florida. The visitors and tourists are, for the most part, gone and the local kids are already back in school. I don’t think I’d survive as a kid in Florida with a return to school date of August 10th! What ever happen to going back after Labor Day? I digress. Anyway, I can’t think of a better way to spend an early Monday afternoon. Just because.

At the moment, I don’t quite have my toes in the water or my ass in the sand, I surely don’t have a worry in the world and I definitely have a cold drink in my hand, so life is good today! Anyone want to take a guess what I am drinking? Not going to make it difficult for you. It’s bourbon. Surprised? I know in such a setting the masses would be imbibing vast quantities of chilled fruity or slushy type offerings or even ice cold beer. I understand that decision process and really can’t blame you for the selection. Sounds appropriately refreshing. However, to me, there is nothing more refreshing than two, maybe three fingers, of that delicious brown water, a hint of ginger ale or ginger beer and a perfectly ripe lime wedge served over a few ice cubes. Ahhhh! Hits the spot!

Now if this interests you then you can easily adapt the flavor profile to your liking by experimenting with the bourbon. If you desire a sweeter version, try a wheated bourbon like Makers Mark or Weller. If it’s a spicier selection you crave then go with a high rye bourbon like Bulleit. Any way you choose is the right way and I think you will taste just how refreshing a bourbon can be in such a setting.

Please look past the semi-opaque plastic solo cup in the attached pictures, I promise you can still see (imagine) the deliciousness inside. I had no choice in the serving vessel. Everything was plastic! Oh, and the lime was not very ripe at all. Could’ve sworn it was a lemon. Anyway, you get the idea.

Cheers!

– The Bourboneer

What All Red-Blooded American Men Truly Desire!

Enough said! Get yours now!

https://viralstyle.com/chris-breme/bourbon-bacon-buckshot-boobs

– The Bourboneer