Lux Libations

Whether you are 21 or 90, a Cosmo drinker or an IPA drinker, odds are that you’ve at least tried an Old Fashioned. It’s one of the few drinks you can order at just about any bar, nightclub, or restaurant and end up with something involving whiskey, sugar, and bitters. Now, will it be a sugar cube or simple syrup? Muddled orange or cherry? Bourbon or rye? I prefer mine with rye whiskey, simple syrup, and without the muddled fruit, but to each his own.

So why can we find some variation of an Old Fashioned just about anywhere? Well, for starters, it’s usually pretty good, so people feel confident ordering one. The ingredients can be found behind just about every bar. It’s also been around for quite a while. In fact, the Old Fashioned is the original “cocktail.” Back before cocktail meant any mixed drink, it was a style of drink. Specifically, it was a combination of sugar, water (i.e., ice), spirit of any kind, and bitters. The first recorded definition was actually written in 1806 in a New York newspaper, immediately preceding a not-so-subtle jab at a particular political party, but I’ll just leave that there and stick to drinks.

There’s beauty in the simplicity of this drink, but I can’t help myself from playing around with the template to create something new. I encourage y’all to swap an ingredient or two around and see what you can come up with at home. Maybe you’ll create your own new favorite.

Here’s a take on the classic Old Fashioned I created using one of my favorite autumnal spirits, apple brandy.

Apple Bondage

  • 1 oz bonded apple brandy
  • 1/2 oz bonded bourbon
  • 1/2 oz bonded rye whiskey
  • 1 tsp cinnamon syrup
  • 2 dashes angostura bitters
  • 1 dash cacao bitters

Add everything to a mixing glass with ice. Stir and strain into a rocks glass rinsed with allspice dram (aka pimento dram).
Garnish with a lemon twist.

No, not apple-flavored brandy, but brandy made from apples. All brandy is a distillate of one fruit or another. More often than not, it is grape-based (e.g., cognac). The cheap stuff that you find on the bottom shelf with colorful labels touting fruit flavors is usually artificially flavored and sweetened. If you are so inclined, look for one that does not include the word “flavored” on the label. This may be a little more hard to find than your favorite cotton candy vodka, but look for Laird’s (applejack or brandy) or Copper & Kings brands. I’ve had success with both. If you can’t find any American apple brandy and you feel like dropping an extra couple bucks, grab yourself a bottle of Calvados, a French apple (or sometimes pear) brandy. It won’t be an exact match, but it will get you in the ballpark. Plus, you can feel a little extra fancy.

If you find yourself without all of the odds and ends listed, try coming up with your own recipe. Or keep it simple and mix up the classic Old Fashioned. For my favorite spec, swap the blend of spirits for two ounces of rye, the cinnamon syrup for a 2:1 simple syrup, and drop the cacao bitters and allspice rinse. Timeless and delicious.

 

Lux Libations | Palmetto Bella

Picture of Zach McCabe

Zach McCabe

Zach is a mixologist who first discovered the joy of making cocktails as a means of being hospitable when hosting new friends. Years later, he is now putting his knowledge and skills to use creating menus for local cocktail bars, teaching cocktail classes, curating spirits tasting flights, and bartending happy hours, special events, and parties. Zach is also a co-founder of Augusta Neat, Augusta’s very own whisk(e)y enthusiast club that meets monthly to taste and learn about what the world of whisk(e)y has to offer. Zach has years of mixology experience and holds a Level 2 certificate in spirits from the Wine and Spirits Education Trust. Follow him on Instagram @all.equal.parts to see his latest creations, collaborations and upcoming events.
Picture of Zach McCabe

Zach McCabe

Zach is a mixologist who first discovered the joy of making cocktails as a means of being hospitable when hosting new friends. Years later, he is now putting his knowledge and skills to use creating menus for local cocktail bars, teaching cocktail classes, curating spirits tasting flights, and bartending happy hours, special events, and parties. Zach is also a co-founder of Augusta Neat, Augusta’s very own whisk(e)y enthusiast club that meets monthly to taste and learn about what the world of whisk(e)y has to offer. Zach has years of mixology experience and holds a Level 2 certificate in spirits from the Wine and Spirits Education Trust. Follow him on Instagram @all.equal.parts to see his latest creations, collaborations and upcoming events.

In the know

Related Stories

Something Spectacular Comes This Way | Palmetto Bella

Something Spectacular Comes This Way

Fuse Set to Open in Downtown Aiken Pre-Halloween If there is a worse time to consider remodeling an old building, taking on the expense of upscaling a commercial kitchen, and opening a prime space restaurant in the downtown Aiken area, I can’t imagine when it would be. But Fuse has persevered through the COVID-19 era storm and will soon be coming out the other end, with an opening date yet to be determined but estimated before Halloween 2020. Chef “Naj,” as Chris Najmola is affectionately known, is excited to bring his innovative culinary taste to the Aiken community. Aiken is Exactly the Community Chef Chris was Searching for Chris chose

Read More »
From the Kitchen of... The Publishers | Aiken Bella Magazine

From the Kitchen of… The Publishers

For me nothing says summer like being outside ‘grillin.’ We thought we would take the recipe page just once more time before we hand it over to a sponsor, so we could share these great recipes we have been experimenting with. Let me be the first to admit I am very biased about some aspects of grilling. I am not a fan of propane. For me, if you ain’t using large chunk natural charcoal you are just using a stove outside.  Also, let me be clear that when I say charcoal I DO NOT mean those preform chemical chunks you get in a bag that typically have some sort of

Read More »
From the Kitchen of .... | Aiken Bella Magazine

From the Kitchen of ….

As you may have heard, we are exploring the idea of a recipe section within the magazine where we will bring you recipes and ideas from the kitchens of some of our favorites people and places. We look forward to hearing your feedback on the idea, along with suggestions about who or where we should go to next. When we at Bella Magazine first started discussing this idea, we couldn’t help but think back to some of our favorite recipes, more specifically some of our loved ones’ favorite recipes. So, we thought, who better to sponsor the first recipe page than us! Mom’s Summer Salad By Charlotte Putnam Large bowl

Read More »
Hooves, Paws and Claws Benefit for Aiken Equine Rescue Event | Aiken Bella Magazine

Hooves, Paws and Claws Benefit for Aiken Equine Rescue Event

Hooves, Paws and Claws Benefit for Aiken Equine Rescue Event to Feature BBQ Cookoff, live auction, and music If asked to name the most admired nonprofits in our community, many people would put Aiken Equine Rescue (AER) on or near the top of their list. Don’t miss a great opportunity to support them in their endeavors at their first Hooves, Paws and Claws event to be held March 8 from 1 to 8 pm. Partnering in the event is Mollie’s Militia, which rescues dogs and cats from shelters that need a little special care before moving on to their forever homes. Held on the picturesque Aiken Equine Rescue property at

Read More »