/ck/ - Food & Cooking

>>11579453
A properly made whiskey cocktail will not mask the character of the whiskey. You’re adding just enough water dilution to open up the flavor of the whiskey, just enough sugar to round out its flavor, and just enough bitters to mitigate the harshness of the ethanol on the nose.

To make a Whiskey Cocktail, the post 1855 "modern" way, set out a mixing glass (a pint glass will work). Add:

>2 dashes (1/4 tsp) Angostura Aromatic bitters
>1 tsp simple syrup (1:1 sugar/water ratio)
>1 jigger (2 oz) whiskey

Fill glass at least 2/3 full with ice (smaller cubes of about 3/4” per side work best)

Stir for at least 30 seconds to mix and chill-dilute without letting aeration bruise the velvet of the liquor.

Strain into a chilled cocktail goblet and garnish with a lemon zest with minimal pith, cut about 1” x 3”, twisting zest-side-down over the drink to express the oil, rubbed on the rim and put into the drink.

>>11554892
After 1855, water and ice became industrialized. It was also the beginning of refrigeration, so suddenly bartenders can use water and sugar to make simple syrup or gum syrup, and not have to worry about quick spoilage.

They can also use lots of ice to chill drinks, and serve them "straight-up" in a chilled, stemmed cocktail glass.

To make a whiskey cocktail the "modern" way, set out a mixing glass (a pint glass will work). Add:

>2 dashes (1/4 tsp) Angostura Aromatic bitters
>1 tsp simple syrup (1:1 sugar/water ratio)
>1 jigger (2 oz) whiskey

Fill glass at least 2/3 full with ice (smaller cubes of about 3/4” per side work best)

Stir for at least 30 seconds to mix and chill-dilute without letting aeration bruise the velvet of the liquor.

Strain into a chilled cocktail goblet and garnish with a lemon zest with minimal pith, cut about 1” x 3”, twisting zest-side-down over the drink to express the oil, rubbed on the rim and put into the drink.

I know it looks cool, but the whole giant ice ball in your drink thing is a big meme. The idea of it is you have have one, big, solid ball of ice, completely filling your glass. The thinking is the bigger the ice, the slower it melts, which will keep your drink colder longer. The fact is, you can't have chill without dilution. The tip of the ice ball, sticking out of the top of the drink is what's melting the fastest, and what that does is create a warm, melting layer of water on top, so each time you take a sip, you're sipping the warmest, most diluted part of the drink.

The best way to have a whiskey cocktail, is to make it the post 1855 way-- Stirred in a mixing glass with ice, for at least 30 seconds, to chill-dilute without bruising the velvet of the liquor. Then strain into a chilled cocktail goblet.

Make another one the "old-fashioned" way, building it directly in the drinking glass, with the muddled sugar, and added ice cubes (or ball) and try it side by side with the modern, post 1855 way. Judge for yourself which one is better.

>>11506478