2 oz Henry McKenna 10 Year Bonded
1 dash Angostura Bitters
1 dash Pierre Ferrand Dry Curaçao
Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This traditional recipe recalls the earlier phase of mixology when bitters and sugar or sweetening liqueur were dashed in with ice to round off the edges of a bourbon. Straub 1913 specifies cube sugar instead of syrup, with Green River Whisky (“the whisky without a headache”) and lemon peel; for all intents and purposes, an Old Fashioned. The new fashioned, of course, exchanged syrup for sugar; here, it is curaçao. McElhone in 1927 specifies gomme syrup with Scotch or Rye for the base. Craddock has 4 dashes of syrup and uses Canadian Club for his base. The Old Waldorf Bar Book, showing the older recipe, calls for whisky with dashes of angostura and of gum (misprinted “gin”), and then gives the “old style” option with lump sugar, lump ice, and lemon peel. Grohusko figures, what’s the use?—new is better than old.
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