Bartenders began experimenting and adding these novel ingredients to drinks patrons could no longer predict with certainty what the “whiskey cocktail” would contain or taste like. And in the post-Civil War era, vermouth and new liqueurs such as Chartreuse and maraschino were arriving from Europe. But when it comes down to it, there's more than one correct way to make this classic whiskey cocktail.In the late 18 th or early 19 th century, if you walked into a bar, you'd order a cocktail by naming your spirit and get a mix of that spirit, sugar, bitters, and water or ice, explains drinks historian Elizabeth Pearce, owner and founder of New Orleans cocktail tour company Drink and Learn.“But bartenders can't leave well enough alone,” she adds.
For such a simple drink, the Old Fashioned can ignite passionate debates-rye or bourbon, sugar cube or simple syrup, cherry or no cherry.
0 kommentar(er)
