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eidosnapoli:

#EidosNapoli Cotton gabardine Adamo jacket. Indigo dyed by hand. #1of1

eidosnapoli:

#EidosNapoli Cotton gabardine Adamo jacket. Indigo dyed by hand. #1of1

title32b:

MAPLE OLD FASHIONED

Bourbon, Maple, Orange Segment, Brandied Cherry, Angostura, Black Cherry Balsamic, & Maple

Ah, the classic of classics, the old fashioned. We take pride in taking the time it takes to put this simple, yet elegant cocktail together from the forming and cutting of the ice to the flaming orange peel at the finish. How do we make such a popular cocktail with only a few ounces of liquid? 

First you need to start with a quality bourbon. The reason this is our Amendment cocktail at $11 instead of $9 like the rest of our list is because we enjoy the spicy 18% rye start, and the smooth caramel finish the Woodford Reserve has to offer. Don’t put it in the glass quite yet, just hold on to it for a minute as we have some muddling to do.

Second you need to find a source of sugar that pairs with that lovely bourbon. I’ve seen everything from brown sugar cubes, agave, or even powdered sugar used, and do not recommend any of these. What we use is a touch of grade B Vermont maple syrup. This half spoon of thick, rich, unwatered down maple syrup is the perfect pair for the bourbon. What it does to the cocktail is not overwhelming but instead complimentary to the rich flavors of the drink.

Third, we place an orange wedge and a dried cherry that has softened a bit in Luxardo cherry juice in the bottom of the glass with a dash of Angostura and Cherry balsamic over top. The balsamic adds a bit of acidity that meets the sweetness of the maple and bourbon well. We try to avoid the rind of the orange as it would pull more bitterness and we think the heavy rye percentage in the Woodford is adequate for this drink. 

Fourth we add a large hand cut ice chunk to the glass and pour the whiskey over it and stir.

Finally we flame an orange peel over the glass, aromatizing the cocktail with a soft citrus, and serve. Enjoy! 

food52:

Happy Friday! We hope you’re kicking back with an ice-cold spritz in hand. Stay tuned for a party announcement coming your way, plus some giveaways! Hint: They may or may not have to do with the upcoming premiere of one of our favorite food TV shows…

food52:

Happy Friday! We hope you’re kicking back with an ice-cold spritz in hand. Stay tuned for a party announcement coming your way, plus some giveaways! Hint: They may or may not have to do with the upcoming premiere of one of our favorite food TV shows…

definitivedrinkingguide:


WORLD CLASS MENUS AT BEST BARS IN LONDON

Read More

definitivedrinkingguide:

WORLD CLASS MENUS AT BEST BARS IN LONDON

Read More

laflaneuse8:

Pablo Picasso, Nude, 1931

laflaneuse8:

Pablo Picasso, Nude, 1931

magicalfoodtime:

(via Bourbon Cherry Sodas)