The Cocktail Spirit with Robert Hess

IanRafferty 13 Oct 2009
3:58 am

Great presentation.
I believe that classically, the Old Fashioned to request the use of a sugar cube, which is then soaked in Angostora as shown.  This presentation obviously differs from Roberts, in the respect that Robert uses only sugar syrup.  Which is also the way that I prefer to construct my Old Fashions.  Simply because, for such a gracious and smooth drink, the sugar granuals can be detected toward the end of the drink, negating from the smoothness.
It could also be confusing with no measurement of sugar syrup.  I was also very suprised with the amount of Angostora used.  I find this very interesting and will be following this recipe by the book tonight, to see just how it tastes.
Thanks again guys, great presentation!

blair frodelius 13 Oct 2009
5:00 am

I’ve been playing around with a variety of bitters in my Old Fashioneds lately.  Angostura is definitely the spokesman for this drink, but I also like Fee’s Old Fashioned Barrel Aged Bitters, and The Bitter Truth’s Jerry Thomas’ Own Bitters.  I just ordered a bottle of Boker’s Bitters from Scotland, and will have to see how they fare.

With the orange peel garnish, I will also occasionally do a flamed peel, especially if I am using rye instead of bourbon.

Cheers!

Blair
goodspiritsnews.spaces.live.com

Vince Brytus 13 Oct 2009
4:17 pm

I have to agree with the first comment that using all simple syrup eliminates any possibility of undissolved sugar. Adding bitters to the sugar cube may be a nice ritual but I don’t think it has any effect on the taste.

Lawrence Spies 25 Oct 2009
10:25 pm

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 19 Jan 2010
3:45 am

IT’s the worst old fashioned that i ever c in my life!!!!!!!!!! Plz take back a cocktail book and read how!!!!!!!!!

Robert Hess 19 Jan 2010
9:32 am

Turroflair… Not sure what your issues are with this, but as demonstrated I think this would not only be a very fine Old Fashioned, but aside from a mangled carcass of a cherry in the bottom of the glass, it is essentially like you would find in many cocktail books. The carefully prepared orange twist would add the orange flavors to the drink, without the ugly pulp that muddling an orange slice would present, and the slow addition of whiskey and ice would provide “just enough” water to the drink to take the bite off of the alcohol. Granted, I prefer to use simple syrup only in my Old Fashioneds, but I’m fine with a sugar cube as well.

Turroflair 19 Jan 2010
11:34 pm

Sorry Mr Hess but i saw many imperfection in all the making of the drink from take the sugar cube with hand, i would use tongs, soak sugar cube in the glass, i would put a napkins over the glass drop my bitter and let the napkins save u from any extras, use sugar cube and sugar syrup?!?!?!?!!?!?! Come on !!! Sugar syrup dont help to dissolve and add just 5ml of water to dissolse…........................ and so on!!! I’m not here to tell u everything wrong in this video and i’m not point finger at u or ur job with this website that is a great web site…...................... just believe that Mr shawn soole needs just to read Mr David A. Embury Book with ur foreword!!!!!
I apologize for any trouble caused

Nick L. 7 Jan 2011
10:52 am

When using a sugar cube, I like to soak it with bitters as shown, but because sugar isn’t soluble in alcohol (and bitters is very alcoholic), I add a touch of water to the bottom of the glass as well.  The water will help the process of incorporating water into the drink and dissolving the sugar properly.

Of course, using rich syrup is an easy method to circumvent that process, but I’ve had people specifically request that their Old Fashioned be made with a sugar cube…and who am I to argue?

I have no problems with Shawn’s Old Fashioned here (aside from it looking a tad too sweet for my tastes).  I’m sure his hands are plenty clean.

Lawrence Spies 7 Jan 2011
11:48 am

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.