For simple syrup variations, combine the simple syrup with the bitters.To get things moving, add some water and muddle. If you’re using a sugar cube, soak it in bitters.Orange peel and maraschino cherry, garnish.Sugar cube and a splash of water (or simple syrup).It doesn’t have fruit, it does not have soda at all,” says Jeanette Hurt, author of Wisconsin Cocktails. It’s garnished with a lemon peel or an orange peel. “If you order an Old Fashioned anyplace else in the world, it’s going to be whiskey, usually rye, bitters, sugar, maybe a little water. Try using a demerara syrup or bold bitter flavors.Īnd for my fellow Northerners and all you in Wisconsin, you need to be using brandy instead of whiskey and adding soda water for your regionally notorious Wisconsin Old Fashioned. And not to brag, but I’ve won a few blind–taste contests, just sayin’…)īut muddling cherries isn’t the only variation to making an Old Fashioned. No matter what type of bar you work at for your first day of bartending to your last, the Old Fashioned will be ordered.īartenders will forever be duking it out when it comes to muddling cherries in this classic whiskey cocktail. The selections here are more about considering a whiskey RTD in the same as you would a hard seltzer or a beer - preferably sitting in a cooler full of ice, with no separate glass necessary (but not unwelcome).The Old Fashioned is a drink that is favored by elites in swanky lobbies and the same in dirty, dusty dive bars. For this roundup, we decided to stick purely with “canned” cocktails, leaving out ready-to-drink bottles, pouches, boxes or other containers. So, below, you’ll see a lot of whiskey drinks that aren’t necessarily going for the traditional whiskey drinker. And the RTD format is naturally well-suited for lighter and more refreshing flavors to sip outside or on-the-go - it makes sense that whiskey-based RTDs build on these preferences.” “In particular, we see that citrus and berry flavor profiles have a high appeal amongst spirits drinkers as a whole. “I don’t think it’s necessarily about avoiding classic whiskey-based cocktails but rather responding to consumer preferences and needs for each occasion,” adds Pomeroy. “We’re leaning into more innovative flavor pairings - our straight rye whiskey paired with Meyer lemon juice, green tea and natural yuzu flavor, for example.” “It’s especially hard to cover up bad whiskey in a classic recipe that only has three ingredients,” says Treacy, although he does note that his brand keeps their canned drinks to a modest 3-5 ingredients. So whiskey’s hold in the field is modest.Īnother issue specific to whiskey: The well-known whiskey cocktails (Old Fashioned, Manhattan, etc.) rarely hold up in a portable format. In addition, whiskey isn’t the first thing people think of when they consider RTDs, which are known more for lighter flavors. (Sagamore Spirit, represented with three cans below, uses aged straight rye whiskey from the same stocks that go into their bottles.) “Most whiskey-based canned cocktails use minimally-aged whiskey that wouldn’t even be considered for a freshly-made cocktail,” says Brian Treacy, Sagamore Spirit’s co-founder and president of distillery operations. And “refreshing” isn’t a common descriptor with these drinks. And while the quality varies, gin- and vodka-based canned drinks are usually, at worst, inoffensive.īut whisk(e)y drinks in a can? Besides being all over the map on ABV and ingredients, they often land too heavily on the sweet side and sometimes taste rather tinny. I extolled the virtues of the tequila canned cocktail a little while back - there are very few of these agave-based, ready-to-drink (RTD) cans that aren’t refreshing or sessionable.
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