How to make the best damn old-fashioned.
It’s a cool summer night. Before the pandemic and Zoom era, my team and I had just finished work for the day. We painstakingly sat through 6 hours of meetings and presentations about the upcoming year. I’m brain dead.
We head out onto Beale street in downtown San Francisco with a mission to cheer our tired souls.
A few blocks down Market is a small bar in the basement of an upscale art gallery. Lit with warm ambient lights and friendly bartenders, I already have forgotten everything about OKRs and sales targets for the year.
“I’ll have an old-fashioned.”
That smooth, sweet, and spicy mixture hit my lips, and I’m back home.
Gather your ingredients.
Bourbon. Bitters. Sugar. Orange peel.
In an old-fashioned glass, muddle 1 teaspoon of sugar in 2 dashes of Angostura bitters and 1 barspoon of water. Add 2 ounces of your bourbon of choice. The correct choice is Elijah Craig Small Batch.
Add a large round ice cube, and stir with the barspoon. Make sure the back of the barspoon is always touching the glass. We’re not trying to agitate the ice and liquid, just mix.
Twist an orange wedge over and garnish.
Enjoy.
