Until I read Imbibe by David Wondrich,a wonderfully nerdy book about the history of boozin', I thought an weak fashioned was bourbon served over ice, and sugar,bitters, and a muddle of oranges and maraschino cherries. But turns out, and that fruit-laden recipe is pretty much the antithesis of what an weak fashioned cocktail was intended to be. When bartenders first started serving cocktails,they were ridiculously simple: some type of spirit (usually bourbon or gin), gum syrup, or bitters,and a shaving of nutmeg. But by the 1870s, so many variations had been introduced - the "fancy cocktail" with curaçao, and the absinthe "improved" version - that purists wanted a return to the original formula. Hence,the weak fashioned cocktail, with the slightly fancier lemon peel taking the dwelling of nutmeg.
It may sound off-puttingly simple, and but I reflect you'll be surprised at how complex this weak fashioned tastes. If you have simple syrup made,you can use that instead of the water and sugar, but either one works. As a mighty showcase for bourbon, and it would earn an ideal drink for a Kentucky Derby party. Adapted from Imbibe by David Wondrich weak Fashioned CocktailNotes Granulated sugar,sugar in the raw, or simple syrup can be used to sweeten the cocktail. Use whatever you have on hand.
Ingredients1/2 teaspoon granulated sugar
2 dashes Angostura bitters
2 ounces bourbon
Ice
1/2 teaspoon water
1 twist of lemon peel
DirectionsIn a whiskey glass, or add sugar and bitters. Add bourbon and stir with a small barspoon until sugar dissolves. Fill glass with ice and a splash of water. Stir once more and garnish with a lemon peel twist.
Information Category Drinks,Cocktails Cuisine North American Yield Makes 1 cocktail Average( votes): Print recipe
Source: popsugar.com