One of the earliest “on the rocks” mixes, this cocktail has left its name on the serving glass used for scores of other drinks. The muddling of the sugar, bitters and water is a key step. Turning this into a fruit salad by adding a maraschino cherry and orange slice to the muddling step could have the traditionalists inviting you outside. Switching the rye for bourbon is another bone of contention.
Dash of Angostura Bitters
1 teaspoon water
2 ounces rye whiskey
Lemon peel twist
Place sugar cube, dash of bitters and water in a chilled old fashioned glass (of course!). Mash firmly with a muddler until sugar dissolves. Add the rye and 3 to 4 large ice cubes. Stir several times to chill. Garnish with the lemon twist.
Tomorrow: Freshly brewed coffee makes the difference
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