老式鸡尾酒
饮品5 分钟1 份简单关于此食谱
威士忌鸡尾酒的黄金标准——波本威士忌或黑麦威士忌的永恒混合，带有一丝甜味、芳香苦艾酒和柑橘的风味。这款经典老式鸡尾酒回归其本质：没有捣碎的水果，没有苏打水，只是一杯完美平衡、以烈酒为主的饮品，在家制作就像在酒吧享用一样令人印象深刻。掌握技巧后，你会一次又一次地回到这个配方。
步骤说明
- 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
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
Add the Bourbon or Rye Whiskey to the Mixing Bowl. Fill the Mixing Bowl with Ice (standard cubes are fine here).
- 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
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
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
Add a Cocktail Cherry if desired. Serve immediately and enjoy.
