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Hey, I'm Jocelyn and this is Sandra and today we are going to make for you an old-fashioned
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which actually seems really straightforward, but as you look these things up and you read
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about it, an old-fashioned is actually, there's a little controversy in how to make one of these
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I always make mine with a cherry and I actually muddle my cherry in orange, but Sandra does not
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And actually, she doesn't eat, you don't always put a cherry in it, do you? I don't ever put a cherry
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You just do the orange. So we're putting a cherry in because Mama loves the cherries
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And I want to talk to you about the sugar and water. Typically, they say a half a teaspoon of sugar and what, like a teaspoon or so
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The same amount of water. Of water. Okay. But because we're going to use simple syrup, we're just going to use half a teaspoon total
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because it's already a one-to-one ratio when you're making simple syrup, which you can catch in a different episode
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So I'm just going to let you go ahead and do this. And I'm going to relax about the fact that we're not going to muddle my cherry and orange
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Okay. Okay. It'll be okay. All right. So this is a simple drink
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We're just going to take a half a teaspoon. Not much sugar
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Don't need a ton of sugar because bourbon's already pretty sweet. It is
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And I feel like you don't really need a ton of that. You don't
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It's just my life. And then bitters. Bitters, pasturo bitters, which are, again
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bitters are specific, so go ahead and use this type in the not-pay-chauds or any of the other
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I'm just gonna put three good shakes in there. Two ounces of our bourbon This is a pretty strong
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It's a bourbon drink. So good. But I'm a bourbon lover, so there's that
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It's old-fashioned. Yeah. So part of why it's called an old-fashioned, the Chicago Tribune, here's a bit of history
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is actually the one that coined the term old-fashioned because they had fallen out of style
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and they started, people started ordering, I want that old-fashioned drink. And so that's when it became known as the old-fashioned
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I don't actually need that. No, I don't know. It's just sitting there
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You know, I think I grabbed it because I muddle in this and I pour and then I pour it in the ice
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So again, two different people with the same drink. So I'm just putting enough ice
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To fill the liquid, right? Exactly. Right. I am going to go ahead and rim my glass with a nice fat piece of orange peel
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and I'm going to twist it in there to release those oils in
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I wish you could see that little mist. I know. I just saw those little things. It's pretty
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And for Jocelyn, I'm going to drop in a cherry. Even though I would not do that myself, if you like cherries also, you should have one
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You should absolutely have one because, like we always say, the cherry at the end is dessert in the glass
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So cheers to you. You know, it's really not that bad with it not muddled
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I still like it muddled more. But it's a good drink. And it's old fashioned
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So we should all embrace our history and drink a couple of these this weekend. And so cheers
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We'll see you next Friday. Bye
