I love old timey things. I think there's a reason why my favorite shows are Downton Abbey and Mad Men. There's just an air of romance to those yesteryears that I've feel we've lost in this day in age. I think it's important to know how to host a dinner party, for men to automatically open doors for women, to not want to grasp on to every new and shiny commodity.
I also like dark bars with kind bartenders. Bartenders who make real drinks and ask you how your weekend was. So I went to my favorite little bar here in L.A.; I'm almost hesitant to talk about it because I want to keep it a secret. It's connected to a Salvadorian restaurant, and it is quite literally connected. The inside is red and dark, the walls covered in a black and red flocked damask wallpaper. The only thing separating you from the fluorescent lit dining room of the main restaurant, is a thick heavy curtain. It's called the Copper Still, and their bartender takes her job seriously. Nancy knows the history of every drink recipe, every bottle, and every hot sauce combination to their delicious pupusas you can order from next door. She is my favorite. So I ordered a round of old fashioneds, and she gave me the low down on how to mix a PROPER one. There are no orange slices, there are no cherries. This is the real deal.
- 1 sugar cube
- 3 dashes Angostura bitters
- splash of club soda or water
- 2 ounces rye whisky or bourbon whisky
- big ole ice cube
- orange or lemon peel
Step 1: Place your ice cube in a double old fashioned glass.
Step 2: Add three dashes of your angostura bitters and the tiniest splash of water or soda. The water helps the sugar dissolve.
Step 3: Smash the sugar cube with a muddler or strong spoon. I used a spoon because my muddler was lost in the Great Move of 2009. Give a stir to dissolve some of the granules, then swirl the mixture around the glass to coat it with the bitters and sugar.
Step 4: Pour in 2 ounces of your whisky. Lower that big ole ice cube down slowly. The XL cubes are great because they melt slower, giving you more time to savor your drink.
Step 5: A few inches away from the glass, give your orange or lemon peel a squeeze (pick your citrus based on what tastes better with your whisky). Let the citrus oils cascade down and over your whole drink.
Step 6: Give the rim of your glass a good rub down with the leftover oils of your peel. Stir vigorously to bring your drink to icy cold temperature. Give your peel a twist, and drop it down into your glass.
Bottoms up! This recipe is not for the weak (a.k.a. me) but there are many strong jawed men in my life that call this their drink. I'm just happy to mix some cocktails, kick back and wait for the return of Mad Men.