Sobre esta receta

El estándar de oro de los cócteles de whisky — una mezcla atemporal de bourbon o rye, un toque de dulzura, bitters aromáticos y un giro de cítricos. Este Old Fashioned clásico se reduce a lo esencial: sin frutas machacadas, sin agua con gas, solo una bebida perfectamente equilibrada y orientada al espíritu que es tan fácil de hacer en casa como impresionante de servir. Una vez que domines la técnica, volverás a ella una y otra vez.

Instrucciones

1. 1

   Chill your rocks glass by filling it with ice water and letting it sit for 1–2 minutes while you prepare the cocktail. Dump the water and ice before building the drink.

2. 2

   In a mixing bowl, combine the simple syrup (or sugar cube) and both angostura bitters and orange bitters. If using a sugar cube, add 3–4 drops of water and muddle the cube until it fully dissolves — do not skip this step or you'll get a gritty drink.

3. 3

   Add the bourbon or rye whiskey to the mixing bowl. Fill the mixing bowl with ice (standard cubes are fine here).

4. 4

   Stir steadily with a bar spoon for 30–45 seconds — about 40–50 rotations. You want the drink well-chilled and properly diluted. Stirring (not shaking) keeps it silky and clear.

5. 5

   Place your large ice cube (or a few standard ice cubes) into the chilled rocks glass. Strain the cocktail over the ice using a colander or colander.

6. 6

   To express the orange peel: hold the strip of peel skin-side down over the glass and give it a firm twist/squeeze to release the oils — you should see a fine mist spray across the surface of the drink. Run the peel around the rim of the glass, then drop it in or drape it over the ice.

7. 7

   Add a cocktail cherry if desired. Serve immediately and enjoy.