The old fashioned has been a bar staple since its debut in the late 19th century. Atlanta's bartenders are putting a new twist on the classic.
The Iberian Old Fashioned – Adding to their modern Spanish tapas menu, The Iberian Pig's bar program features a house old fashioned made with bacon-infused rye, organic maple syrup, Angostura bitters, orange and lemon twist. Pairing well with meats on the menu, the drink is a perfect fit to go with a charcuterie plate.
Pimm and Proper – Full of flavor, Ecco's Pimm and Proper is made with Bookers Bourbon, Pimm's No.1, simple syrup, cherry vanilla bark bitters and orange bitters then topped with a rosemary sprig. Order the cocktail alongside one of Ecco's desserts for a memorable way to end your meal.
Original Smoked Old Fashioned – If you want to go traditional with a twist, head up to Atlantic Seafood Company where you'll find a blend of Angel's Envy bourbon, Bulleit Rye Whiskey, simple syrup and bitters- all smoked. Pair the cocktail with the halibut panzanella, the Cajun trout or the blackened shrimp and grits for a flavorful dining experience.
Anejo Old Fashion – STK kicks up the mouth party with an old fashioned that starts with Avion Anejo as its base then adds in muddled orange peel, agave nectar, and Angostura bitters. Sip the Anejo Old Fashion as you split a shellfish platter with your table for a delicious warm weather treat.
The Preacher's Son barrel aged "Ghost Old Fashion" – The Cockentrice takes the old fashioned a step further starting the beverage with small batch, un-aged America Spirit White Whiskey combined with the bold flavors of Krogstad Aquavit, Combier, and vanilla. Ask your server for pairing suggestions based on the current charcuterie offerings and you won't be disappointed.
Old Fashioned – It has a simple name but Smokebelly's old fashioned flavor profiles are strong, blending together for a smooth, smokey treat. Featuring Buffalo Trace Distillery's Eagle Rare bourbon, two dashes of Reagan's Orange Bitters, 2 dashes of Angostura Bitters and a bar spoon of demerara syrup that is stirred over ice then strained to be served neat. The drink is then garnished with an orange peel and the pièce de résistance, one of the restaurant's house smoked maraschino cherries. Pair the drink with sliced brisket, which is smoked over the same wood as the cherries, for a meal you'll be telling friends about.
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