artisan bartender tricks at Federal Grill

Old Fashioned Culinary Concerto

Light a match; hold the lit match several inches above the cocktail. Hold the orange peel colored side down, about two inches above the lit match. (If you wind up with match soot on the peel, you held the peel too close to the flame.) I prefer to wave the peel slowly over the match for a couple of seconds, to help warm the oil so it lights more.

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Preparation. 1. Combine sugars, bitters and water in the bottom of a rocks glass and muddle until sugar dissolves. 2. Fill the glass with ice, add whisky and stir well to combine. 3. Garnish with an orange twist and a cherry.

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Rub an orange peel around the edge of the glass you'll be serving the drink it, so it gives a beautiful orange aroma. Add one slice orange rind, 1 teaspoon burnt orange sugar and muddle the orange rind and sugar together. Add 2 dashes bitters and stir, then add in 2 ounces bourbon whiskey, stir again. You can add a splash of club soda if you.

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Add one large ice cube and stir with a narrow spoon until well chilled, about 1 minute. Step 3 Using a match, warm the rind of an orange peel for about 15 seconds. Holding the match over one glass.

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Instructions. Muddled Old Fashioned: Muddle sugar, bitters, orange, cherry and water in an Old Fashioned glass. Remove the orange rind and fill glass ¾ full of ice. Add Maker's Mark ® Bourbon and stir. Classic Old Fashioned: Dissolve or muddle sugar with a splash of water in an Old Fashioned glass. Fill glass ¾ full of ice.

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2 small orange wedges, plus 2 2-inch orange peels, divided. 2 tsp granulated sugar, divided. Maraschino cherries, for garnish. Ice. 2 dashes angostura bitters, divided. 2 dashes orange bitters, divided. 3 oz Bulleit Bourbon 10 Year Old, divided. 2 tsp water, divided. Directions.

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Step 2: Simple Syrup. The recipe for simple syrup is very easy, as the name implies. Typically I make this in 1 cup batches, so add 1 cup of sugar to 1 cup of water in a small sauce pan. I often add the juice from one orange, especially if I plan on making Old Fashioneds. Heat and stir until sugar has dissolved.

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Begin with a large, thick swath of orange peel, about 1 inches by 2 1/2 inches. Holding a lit match or lighter between the peel and the surface of the cocktail, squeeze the oils so they pass through the flame and onto the drink's surface. From there it's business as usual, wiping the rim of the glass with the orange peel and deciding whether to.

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To make simple syrup: Combine half sugar, half water in a pot; boil just to dissolve sugar and reduce liquid slightly. Let cool. 2. To begin building the drink, pour the rye whiskey, cordial, and.

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Whiskey fans, this Flaming Orange Old Fashioned is the only way to drink one. Full recipe: http://dlsh.it/gsmfatg | recipe, whisky

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Like the Flaming Moe, but real. This is the Cush (Fire) Old Fashioned. We discuss the history, technique and a bunch of other stuff about the Old Fashioned c.

artisan bartender tricks at Federal Grill

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For more videos, lessons, and cocktail recipes visit us at http://www.drinkskool.comAndy Seymour walks us through some simple and easy techniques to up your.

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Muddle the sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (If using simple syrup, combine bitters and one bar spoon of syrup.) Add rye or bourbon. Stir. Step 2. Add one large ice cube, or three or four smaller cubes. Stir until chilled and properly diluted, about 30 seconds.

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Bon Appétit's restaurants and drinks editor Andrew Knowlton demonstrates how to flame an orange peel.Watch Bon Appétit on The Scene: http://thescene.comSubsc.

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1.) Take a washed, firm-skinned orange and use a sharp knife or vegetable peeler to cut a an ample peel (a silver dollar-sized disk or slightly longer strip works well), taking care to avoid the flesh. 2.) Strike a match and wait a moment for the sulphur from the match head to burn away. (Lighter fluid can affect taste and doesn't look as.