The Old Fashioned is the reason this blog exists. It was my first favorite cocktail and remains one of my go-to's after a long day. I've had old fashioned shots before but never really had one I felt captured the perfection of this cocktail until now. To assemble it you'll need;
1 tsp recrystalized Peychaud's or Angostura sugars (Instructions below)
1.5 oz Bourbon or rye of your choice
A freshly cut slice of orange
Take this shot as you would tequila, licking the sugar off our hand before taking the shot then biting in to the orange.
To make the sugar for this shot heat your oven to 200 degrees. Place sugar cubes across a pyrex dish with at least 1 inch between them. Take your bottle of Peychaud's or Angostura (whichever you prefer for your old fashioned) and gently drop, not dash, the bitters onto the sugar cube until the cube appears saturated. Wipe up any bitters that leaks out the bottom of the cubes with a paper towel, this will ensure that the proper amount of bitters is in the sugar. Place in the oven for 45 minutes or until the sugar has formed into a thin glass layer. Stir the sugars with a metal whisk and then place back into the oven until it once again forms into a thin layer of glass. Remove from the oven and allow to cool for at least an hour. scrape up the sugar and leave out over night to cure. This technique can be applied to numerous alcohols and has been successfully applied to Herbsaint and Creole shrub. The flavor of these sugars has a roasted quality. The alcohol evaporates out at 173 degrees so the flavor of these sugars does vary slightly from there parent alcohol.
