PROHIBITION ERA RECIPES

 

 

Old Fashioned

2 oz bourbon (or rye or whiskey)

2-3 dashes aromatic bitters (like Angostura)

0.25 oz simple syrup

citrus peel garnish

 

1. Fill a mixing glass with ice.

2. Add all ingredients and stir until chilled.

3. Strain into a rocks glass with a large ice cube.

4. Express the orange peel, run around the glass rim, and drop into the cocktail.

Variations:

Bourbon: use rye or whiskey

Bitters: add 2-3 dashes orange bitters

Sugar: use 1 sugar cube or 1 tsp sugar + 1 tsp water and muddle 1st before adding ice and remaining ingredients.

Sugar: use simple syrup made with brown sugar or maple syrup. Simple syrup is 1 part sugar to 1 part water, dissolved. Keeps for a few weeks in the refrigerator.

Garnish: slice of orange, and/or maraschino cherry.

Stirring vs muddling: If muddling, use fresh orange and sugar and water. Muddle orange, sugar, water, and cherry before adding bourbon and ice to stir. If stirring, use liquid simple syrup).

 

Temperance Punch

1 cup strong brewed tea (2-4 tsp tea per 8 oz, to taste)

1/2 cup orange juice, best if fresh squeezed

1/2 cup grapefruit juice (or pineapple juice)

1/2 cup simple syrup (or to taste)

 

1. Mix all and serve over ice in a tall glass.

2. Garnish with 2-3 slices of fresh fruit (optional - add maraschino cherries).

Optional: add sugar rim to the glass.

 

Sidecar

1 1/2 oz cognac

3/4 oz orange liqueur (like Cointreau)

3/4 oz fresh lemon juice

Garnish: orange twist, sugar rim

 

1. Coat the rim of a coupe glass with sugar and set aside.

2. Add cognac, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled.

3. Strain into glass, add orange twist.

Cheat: use sour mix instead of fresh lemon juice, and decrease Cointreau to 1/2 oz.

 

 


Older Post Newer Post


Leave a comment