The fact that my taste buds have changed so much in just a few years is a topic that I’ve discussed numerous times here. Just one, maybe two years ago you’d be lucky to see a mushroom on my plate and now I voluntarily make dishes with them. Bitter greens, eggplants, squashes and other vegetables that I might nibble on, I eat with abandon thanks to years of belonging to a CSA and essentially having no choice but to learn to like them. And of course, I think my most favorite change now is my new found love for brown spirits.
Bourbon is most noticeably featured around these parts but I really couldn’t say no when the nice folks at Bulleit asked if I want to try their Rye. I confess that watching Mad Men has developed an interest in the classic cocktails of yesterday, and I was torn between making a Manhattan or an Old Fashioned.
Since I wanted to do a nice little holiday twist on this cocktail, the Old Fashioned won out.
A simple cocktail but one that could easily go wrong if not made well. Sugar or a sugar cube is dissolved with angostura bitters (or in my case, my favorite citrus version), add your rye, stir and finally a splash of water, ice and orange garnish. I took out that splash of water and replaced it with a splash of cranberry juice and that orange garnish is now just the rind.
This is just what you need to settle your stomach after a huge dinner on Thanksgiving or anytime this winter.