This drink should be shaken not stirred!! Then served unstrained into rocks/old fashioned glass(I use 9oz rocks)...My favorite Cachaca is Fazenda Mae De Ouro...Great stuff!!
No offense meant and I should have worded it better...Your muddle method is perfect, its the shaken over stirred part is what I was talking about...shaken is much better and the way I learned from "Cachaca Dave" at http://www.caipirinha.us/
Stirring a Caipirinha with a glass full of ice and lime wedges does not mix the drink very well, shaken how ever will mix the drink very well and assure the sugar is dissolved. Traditional? Original? but much better IMHO.
Cachaca is Fazenda Mae De Ouro is in the states, if you want a bottle, drop me a line, I will send you one! also I love to see that you are showing drinks made with Canton Ginger! I was just introduced to this wonderful elixir and kill a bottle over a weeks time! and if you add a 3/4 oz shot or more of Ginger Liqueur to a Caipirinha it adds a nice flavor profile!
Ian, If I may, say that many many "real" bartenders use jiggers, I think free pouring is more about style that goes with flaring. Kind of hard to look cool and seamless when after a great flair you have to stop and use a jigger! While you can be very accurate free pouring and entertaining while making a drink. I would rather just use a jigger, to be accurate, make an awesome drink, and dazzle a customers/friends palate rather than give them a floor show! I could care less how dazzling a bartender flairs or accurate free pours are if their drinks miss the mark! So don't be intimidated!!! If you want to use jiggers go for it and let your drinks do the entertaining! Managers? I guess that depends on each individual situation, but if you can make great drinks quickly using jiggers, then I don't see a problem, unless of course flaring/free pouring is a job requirement. To tell you the truth, when I order a drink, I am thirsty and I want a drink ASAP, and sometimes when the bartender starts his show, I want to tell them "just make my drink already!" lol BTW tell your friend to come over and let him free pour some preselected drinks and you make them using jiggers, dollars to donuts, your drinks will consistently taste better and the time saved by free pouring is not very much. Thats my two cents!
Thanks! Don't want brown Limoncello! lol I made a batch per your recipe, minus the lemon juice, and it looks good! can wait try it next week. Also I love grapefruit, so i want to make a batch of that as well! See what you started! lol
Wow and I just ordered a Rye Old Fashion last night, and of course, the bar tender ruined the drink by adding club soda!! I should have watched him closer, but I did send it back, and had it made right! I hope he got the message! Thanks Robert for getting it right!
No...It was topped with club soda, and it was nasty. If I use a sugar cube, I soak it first with bitters, then use maybe a bar spoon/teaspoon of water to dissolve the sugar. But starting to like the simplicity of using just a touch of simple syrup, as Robert did, and then the bitters. No problems with undissolved sugar that way :) Plus I am now using a orange peel instead of the lemon peel called for in the original old fashioned. The orange taste so much better with bourbon than the lemon does. That's about as far as I wonder from the original recipe. IMHO I don't think club soda should be any where near an old fashioned...If I want something fizzy, I will order a Bourbon and Coke. ;)
I agree Chuck, Brian "take any pride in their work", "mangled by the masses" which I don't understand! It is easier and quicker to make it right like Roberts recipe, than to mangle some orange and cherry in the glass, and then top it with club soda. If you want to make your claim as a good/ great bar tender, I would definitely go the extra mile, take the time and make it right! I know customers would wait a few seconds/minutes longer to get a great cocktail, then to get a nasty one in half the time.
The "make your claim" was a general statement and not directed at you...sorry. I have no doubt you make cocktails the right way. I agree 100%, if we can do it at home for ourselves or friends why can't bartenders who are making money and tips do it right? I will be going to Denver next year, hopefully, I will have to check out Colt and Gray before I head home.
I agree! I try and have the best liquor/ingredients i can get, for my budget, so i can make the best cocktail I can. Bartenders can be limited by the bar itself and the liquor it keeps on hand, but even with decent liquors on hand some bartenders still seem to miss the mark. I am sure cost has a lot to do with it, they buy cheap liquor, make bad drinks, then over charge the customer, and like you say, they think we won't pay the cost of a great cocktail made with top shelf ingredients. If i have to shell out Mercedes prices for a cocktail, I want a 2011 Mercedes style cocktail, not a 1970 Gremlin!
Hmmmm....orange liqueur(in place of simple syrup) and cherry bitters would be a great choice. I love Benedictine so I need to give that a try. Also Canton Ginger Liqueur would be interesting to try. “plethora” when referring to cocktail bitters? Yeah really! So many to choose from now...I have cherry, grapefruit, Angostura, Peychaud, and Regan's Bitters on hand. Want to try Cranberry, Peach, Plum, and Old Fashioned bitters as well.
Tangueray 10, Bombay Sapphire, Hendricks, are others I like too, but like you Chris, I keep coming back to my original choice. Also try topping off your Tom Collins now and then with 7-Up or your favorite lemon lime soda instead of soda for a little extra citrus kick. My first serious taste of Gin, other than the stolen sips from my parents liquor cabinet when I was a kid, was on a cruise to the Bahamas. When I got to the bar, I told the bar tender I like Gin, and with that, the bar tender made me an awesome Tom Collins and its been one of my favorites since. Simple and delicious...Thanks Robert for featuring the Tom Collins!
Great wines...Please do more! I drink a lot of white wines from Germany
Also...Come down to Texas and try some of our amazing wines...
Some of my favorites...
*** Texas Wines
BECKER CABERNET SAUVIGNON ICONOCLAST 2006
BECKER FUME BLANC TEXAS 2007
BECKER SYRAH 2005
HAAK MADEIRA 2003
LLANO ESTACADO SIGNATURE RED 2006
MESSINA HOF JOHANNISBERG RIESLING 2006
MESSINA HOF JOHANNISBERG RIESLING ANGEL LATE
HARVEST 05/06
PINEY WOODS TEXAS MOON MAGNOLIA
WHITE MUSCADINE NV
My favorite Tequila is Cavalino, Great stuff and inexpensive...also I use Damiana Liqueur in a lot of my margaritas, Mexican Folklore says it was used in the original margarita, but thats for another debate. I like it and its a great change from the same ole "triple sec/orange liqueur" routine...
Interesting! I want to start infusing liquors with different flavors, Might have to start with this one! I wonder how Spruce would taste? Also want to use Chipotle Peppers as an infusion ingredient, I was thinking of 7 oz of Chipotle in adobo sauce and a whole bottle of Triple Sec or other orange liqueur for 24 hours...
adding bitters to the sugar cube is the way it is made in the original recipe, and the correct way to add the bitters. Now as for the orange peel, well the original recipe calls for lemon peel not orange, but since orange goes so well with bourbon, I can see why it is now used over the lemon. at least he did not muddle some orange and a cherry and top with soda!! A great presentation on a classic cocktail!
Turroflair there is no difference between sugar cube, water and bitters, vs simple syrup and bitters. other than technique. Sugar cube and water is essentially simple syrup anyway. simple syrup is just an easier way to add the sugar and blend with the bitters, plus no worries about undissolved sugar. I use to do the cube, water, bitters, because that's how the original was done. But I now use simple syrup and bitters for the simplicity of it, unless someone asks me to make it using a cube. You would be hard pressed to tell the difference in taste between the two methods 1:1 syrup might work better than rich but either way would still make an excellent old fashioned! And your comments are way out of line considering the experience and knowledge that Robert and Shawn have acquired over the years.
I am still trying to get pass the 120+ proof bourbon and champagne! Wow! Sounds like one of those really strong cocktails that goes down too easy, but by the time you realize it, its too late! It sounds great, Another "must try"...
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No lemon juice? Your recipe calls for it...
Great video! I Love Rum and I love Cheese! Ok Where did you get that awesome knife/fruit slicer?
This drink should be shaken not stirred!! Then served unstrained into rocks/old fashioned glass(I use 9oz rocks)...My favorite Cachaca is Fazenda Mae De Ouro...Great stuff!!
No offense meant and I should have worded it better...Your muddle method is perfect, its the shaken over stirred part is what I was talking about...shaken is much better and the way I learned from "Cachaca Dave" at http://www.caipirinha.us/ Stirring a Caipirinha with a glass full of ice and lime wedges does not mix the drink very well, shaken how ever will mix the drink very well and assure the sugar is dissolved. Traditional? Original? but much better IMHO. Cachaca is Fazenda Mae De Ouro is in the states, if you want a bottle, drop me a line, I will send you one! also I love to see that you are showing drinks made with Canton Ginger! I was just introduced to this wonderful elixir and kill a bottle over a weeks time! and if you add a 3/4 oz shot or more of Ginger Liqueur to a Caipirinha it adds a nice flavor profile!
Chocolate or Xocolatl Mole Bitters would be a great addition! maybe ‘Elemakule Tiki Bitters as well...
Ian, If I may, say that many many "real" bartenders use jiggers, I think free pouring is more about style that goes with flaring. Kind of hard to look cool and seamless when after a great flair you have to stop and use a jigger! While you can be very accurate free pouring and entertaining while making a drink. I would rather just use a jigger, to be accurate, make an awesome drink, and dazzle a customers/friends palate rather than give them a floor show! I could care less how dazzling a bartender flairs or accurate free pours are if their drinks miss the mark! So don't be intimidated!!! If you want to use jiggers go for it and let your drinks do the entertaining! Managers? I guess that depends on each individual situation, but if you can make great drinks quickly using jiggers, then I don't see a problem, unless of course flaring/free pouring is a job requirement. To tell you the truth, when I order a drink, I am thirsty and I want a drink ASAP, and sometimes when the bartender starts his show, I want to tell them "just make my drink already!" lol BTW tell your friend to come over and let him free pour some preselected drinks and you make them using jiggers, dollars to donuts, your drinks will consistently taste better and the time saved by free pouring is not very much. Thats my two cents!
Any reason not to add the juice of the three lemon you peeled in the Limoncello? probably have to up the simple syrup to balance it.
Thanks! Don't want brown Limoncello! lol I made a batch per your recipe, minus the lemon juice, and it looks good! can wait try it next week. Also I love grapefruit, so i want to make a batch of that as well! See what you started! lol
Apple Wood, Hickory, or Maple smoked bacon adds a nice touch as well!...
Wow and I just ordered a Rye Old Fashion last night, and of course, the bar tender ruined the drink by adding club soda!! I should have watched him closer, but I did send it back, and had it made right! I hope he got the message! Thanks Robert for getting it right!
No...It was topped with club soda, and it was nasty. If I use a sugar cube, I soak it first with bitters, then use maybe a bar spoon/teaspoon of water to dissolve the sugar. But starting to like the simplicity of using just a touch of simple syrup, as Robert did, and then the bitters. No problems with undissolved sugar that way :) Plus I am now using a orange peel instead of the lemon peel called for in the original old fashioned. The orange taste so much better with bourbon than the lemon does. That's about as far as I wonder from the original recipe. IMHO I don't think club soda should be any where near an old fashioned...If I want something fizzy, I will order a Bourbon and Coke. ;)
I agree Chuck, Brian "take any pride in their work", "mangled by the masses" which I don't understand! It is easier and quicker to make it right like Roberts recipe, than to mangle some orange and cherry in the glass, and then top it with club soda. If you want to make your claim as a good/ great bar tender, I would definitely go the extra mile, take the time and make it right! I know customers would wait a few seconds/minutes longer to get a great cocktail, then to get a nasty one in half the time.
The "make your claim" was a general statement and not directed at you...sorry. I have no doubt you make cocktails the right way. I agree 100%, if we can do it at home for ourselves or friends why can't bartenders who are making money and tips do it right? I will be going to Denver next year, hopefully, I will have to check out Colt and Gray before I head home.
I agree! I try and have the best liquor/ingredients i can get, for my budget, so i can make the best cocktail I can. Bartenders can be limited by the bar itself and the liquor it keeps on hand, but even with decent liquors on hand some bartenders still seem to miss the mark. I am sure cost has a lot to do with it, they buy cheap liquor, make bad drinks, then over charge the customer, and like you say, they think we won't pay the cost of a great cocktail made with top shelf ingredients. If i have to shell out Mercedes prices for a cocktail, I want a 2011 Mercedes style cocktail, not a 1970 Gremlin!
Also Gran Gala Orange Liqueur from Italy is a great choice too. It makes a great Margarita!
Hmmmm....orange liqueur(in place of simple syrup) and cherry bitters would be a great choice. I love Benedictine so I need to give that a try. Also Canton Ginger Liqueur would be interesting to try. “plethora” when referring to cocktail bitters? Yeah really! So many to choose from now...I have cherry, grapefruit, Angostura, Peychaud, and Regan's Bitters on hand. Want to try Cranberry, Peach, Plum, and Old Fashioned bitters as well.
Oh and The Bitter Truth Creole Bitters is a must try as well...perfect for a Sazerac cocktail.
looks and sounds delicious! I will have to try this one for sure.
Did this recipe substituting with Bookers Bourbon, and Barenjagers Honey liqueur...great recipe Kathy!
Plymouth is my Gin of choice.
Tangueray 10, Bombay Sapphire, Hendricks, are others I like too, but like you Chris, I keep coming back to my original choice. Also try topping off your Tom Collins now and then with 7-Up or your favorite lemon lime soda instead of soda for a little extra citrus kick. My first serious taste of Gin, other than the stolen sips from my parents liquor cabinet when I was a kid, was on a cruise to the Bahamas. When I got to the bar, I told the bar tender I like Gin, and with that, the bar tender made me an awesome Tom Collins and its been one of my favorites since. Simple and delicious...Thanks Robert for featuring the Tom Collins!
I never liked scotch until I tried a Laphroaig 15 yo single malt from the Island of Islay, after the first sip I was hooked!! great video!
Great wines...Please do more! I drink a lot of white wines from Germany Also...Come down to Texas and try some of our amazing wines... Some of my favorites... *** Texas Wines BECKER CABERNET SAUVIGNON ICONOCLAST 2006 BECKER FUME BLANC TEXAS 2007 BECKER SYRAH 2005 HAAK MADEIRA 2003 LLANO ESTACADO SIGNATURE RED 2006 MESSINA HOF JOHANNISBERG RIESLING 2006 MESSINA HOF JOHANNISBERG RIESLING ANGEL LATE HARVEST 05/06 PINEY WOODS TEXAS MOON MAGNOLIA WHITE MUSCADINE NV
My favorite Tequila is Cavalino, Great stuff and inexpensive...also I use Damiana Liqueur in a lot of my margaritas, Mexican Folklore says it was used in the original margarita, but thats for another debate. I like it and its a great change from the same ole "triple sec/orange liqueur" routine...
Sounds yummy! Lemon and blueberries? how can you go wrong!
Interesting! I want to start infusing liquors with different flavors, Might have to start with this one! I wonder how Spruce would taste? Also want to use Chipotle Peppers as an infusion ingredient, I was thinking of 7 oz of Chipotle in adobo sauce and a whole bottle of Triple Sec or other orange liqueur for 24 hours...
Awesome video! I will have to try this with some of my favorite liqueurs!
adding bitters to the sugar cube is the way it is made in the original recipe, and the correct way to add the bitters. Now as for the orange peel, well the original recipe calls for lemon peel not orange, but since orange goes so well with bourbon, I can see why it is now used over the lemon. at least he did not muddle some orange and a cherry and top with soda!! A great presentation on a classic cocktail!
Turroflair there is no difference between sugar cube, water and bitters, vs simple syrup and bitters. other than technique. Sugar cube and water is essentially simple syrup anyway. simple syrup is just an easier way to add the sugar and blend with the bitters, plus no worries about undissolved sugar. I use to do the cube, water, bitters, because that's how the original was done. But I now use simple syrup and bitters for the simplicity of it, unless someone asks me to make it using a cube. You would be hard pressed to tell the difference in taste between the two methods 1:1 syrup might work better than rich but either way would still make an excellent old fashioned! And your comments are way out of line considering the experience and knowledge that Robert and Shawn have acquired over the years.
I am still trying to get pass the 120+ proof bourbon and champagne! Wow! Sounds like one of those really strong cocktails that goes down too easy, but by the time you realize it, its too late! It sounds great, Another "must try"...