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Classics We Love (with a twist)

August 9, 2017


As I have mentioned messing with the classics take a little knowledge and know how. While I strongly encourage all to experiment on all fronts with cocktails, knowing how to build the proper cocktail and knowing how they are supposed to taste are more important than experimenting. Saving yourself time, money and a waste of perfectly good booze, is also important. KNOW YOUR COCKTAIL before the experiments take place. Having that said... Let's experiment!


The Old Fashioned. 

I talked about this cocktail and my opinions on it in a previous post. So i will be skipping all the reasons that I love it and how to build it etc. What we will be discussing is a simple way to enhance and add a bit of a personal touch to an already amazing combination of spirits, sugar and bitters.


Oats. Yes oats. I have always loved them. Creamy, earthy and able to be very versatile, the oat lends itself to a wonderful array of spirits to be infused with. But today its whiskey. Bourbon and Rye particularly. Both of these are a safe bet when using ingredients that are known to be used for sweets. (but not all)  What, eating oatmeal cookies and sipping whiskey sounds like a bad idea? Yea well, its not. So combining the two in a cocktail for the wintertime will be a true delight and impress your guests. They will be talking about it throughout the season. This Old Fashioned is simple to try, the only thing from this recipe that isn't on every stores shelf is the apple bitters. If you are in New Orleans you can pick up a bottle at Kiefe and Co. (Shop local first.) Or on line at Only Bitters.


So with no further ado...


The infusion.

Start by toasting one cup of rolled oats. Do this in the oven or on the stove top if you possess the skills. Set oven to 350 degrees. Place oats on a sheet pan in a thin even layer. Roast for 10-15 mins or until golden brown. set aside to cool. Measure out 4 cups of the whiskey (at least 80 proof) I used Rittenhouse 100 proof Rye but Bourbon works well also. Pour into a glass jar with a lid. Add the cooled toasted oats agitate and let stand in a dark cool place for 4-5 days. Agitating once a day. Remember to taste daily it the only way to know how its progressing. After day 5 strain through a fine mesh filter and then a coffee filter. you can skip the coffee filter if you want (it takes a while) just strain through the fine mesh 3-4 times. I will be cloudy, thats how its supposed to look. Store in fridge with lid should keep for a while. 4-6 months but its too good you will drink it way before that!


The Hayride Old Fashioned

2oz of the oat infused whiskey

.25oz Demerara Syrup

14 drops Bar Keep apple bitters

7 drops Regans orange bitters

Orange twist


Build in a rocks glass add ice, stir and garnish with orange peel. If you want to bring the garnish game up a bit, slice an apple on a madlin and put a slit in it and put it the rim.


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